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Per our conversation, I am interested in investing in a good sharp knife that can cut sushi rolls without the roll completely falling apart after slicing as well as slicing ahi into thin slices. I have an 8 inch henckel knife that I use now but am not happy with the way it slices the roll. You had mentioned the Sujihiki 240mm but want to make sure it isn’t the same as the knife that I already have. Also, some websites recommend high carbon steel, not stainless, for sushi slicing. Would like to keep the price range around $100 or less if possible. Thanks in advance for your help. Monica
I think I suggested the Fujiwara FKM stainless sujihiki for you before I left town. You definitely want a suji and there is no real reason for you to get a carbon knife unless you are interested in it, or you like to sharpen knives (carbon knives are usually easy to sharpen). http://www.chefknivestogo.com/fufkmsu24.html
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