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Mon Jan 14, 2013 11:35 am

I am looking at getting a new slicer. Half of why I need it is for fabricating larger sides of fish. My Mac pro chefs knife isn't quite large enough 8". Also I need a nice slicer. I have the Sakai Takayuki 63 layer 6" Damascus knife and love it and am therefore thinking about getting the 10.5" sujihiki. Obviously this is a great deal of money and wouldn't mind if anyone has any more affordable suggestions.


Re: Sujihikis

Mon Jan 14, 2013 1:53 pm

The Artifex 270mm is very nice for the money! AEB-L steel, but you may want to thin the edge out a bit for less resistance through the fish. I just got a White #2 Kono 300mm suji and it's sweet, crazy thin, light and great F&F! Fujiwara Suji's (carbon and stainless) would work if you are on a budget.

Sakai Takayuki Damascus with AEB-L:
It's only a 240 and not a 270 though:

I'm guessing you are looking for stainless?

Re: Sujihikis

Mon Jan 14, 2013 1:58 pm

I just received a Artifex 270 last week, great looking / feeling knife. My intended plan is to use in our BBQ restaurant along with the CCK Bone Chopper.

Re: Sujihikis

Mon Jan 14, 2013 2:04 pm

Yeah I want a stainless/Damascus blade preferably. And yeah I want at least a 270 mm blade. Thin would be great but not flexible I already have a flexible blade for flat fish etc.

Re: Sujihikis

Mon Jan 14, 2013 2:27 pm

Well, most suji's that long are going to be flexible. Both the Artifex and Kono White #2 are pretty flexible, but they still cut really well.

The Tojiro DP 270 is the odd man out and is pretty stiff, but feels heavy in the hand:

Suisin makes an Inox Sujihiki in 270 and 300mm, not sure how stiff it is though:

Kanehiro makes one, too:

Richmond Damascus:

Masakage Yuki, White steel core (carbon), but clad in stainless:
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