We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Fri Nov 15, 2013 8:29 pm
I'm looking to get a 270 suji. It's main use will be for roasts and tenderloin occasionally for sushi. I would like a knife from each of these, suji is next on my list. I already have a couple konosuke, moritaka, massakage, and Richmond. I'm leaning towards the takadea and getting a different one from kanehiro later. Any feedback welcome.
Sun Nov 17, 2013 4:24 pm
The Takeda suji's are very nice. I had one for a while and it was a great knife. If you're leaning that way, not much sense getting the Kanehiro.
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