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Sat Jul 13, 2013 3:05 am
I want to add a sujihikis to my line up so I'm starting to look around to get an idea of what to buy when the time comes. What would you consider to be the best performing sujihikis'.
A 270mm to be used for slicing loins, roast, hams, etc., etc. A home kitchen environment used solely for slicing proteins.
Not concerned so much with steel or handle, just pure performance. I want to avoid paying $300 for a knife if there is little difference in a $100 knife. But if a $300 knife is heads and tails above the $100 knife that's where I'm going.
Sat Jul 13, 2013 4:09 am
I have a Kono 300mm White #2 suji for the larger foods, stuff w/o bones, big hams, etc. For regular stuff where I don't need the extra length, or carving a chicken or turkey, I use my Artifex 270mm Suji that I thinned out and converted to a Wa handle.
Sat Jul 13, 2013 5:01 am
Tim, why White #2 over HD on the Konosuke? Would you still go with White #2 if there wasn't a $43 difference in price?
Sat Jul 13, 2013 5:06 am
I like carbon and the patina it gets from proteins
I used the Kono on like 15 venison roasts and 4 elk roasts in 1 day. I have an Ultimatum in HD now, too
Mon Jul 15, 2013 1:43 pm
I'd recommend finding a good carbon suji like the Kono taz likes:http://www.chefknivestogo.com/kowh2st27su.html
Will it perform nearly $200 better than this carbon steel suji:http://www.chefknivestogo.com/fujiwara.html
No, but it will perform better. It will take a better edge, hold it longer, and I prefer the geometry of the Kono for a suji.
But, the Fujiwara is a good knife and in a home kitchen edge retention is irrelevant for me. I have a Kikuichi Carbon suji I use all the time and love.....but, still, given the choice, I'd have the Kono.
Now, I also have a 330mm(ish) Butch Harner butchihiki....so I'm kind of spoiled in the suji dept.
Mon Jul 15, 2013 6:24 pm
Thanks guys, good information as usual.
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