We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Wed Jul 03, 2013 5:19 pm
I will start by saying I have a lot of fillet knives. I am not really happy with any of them. They get the job done but not great job. I am really looking at the Artiflex Sujihiki. Can anyone tell me if would be okay to cut through the ribs on a Pike or Walleye? Right now I use an 8.5" KOA Coho for this job. Then I use my Tojiro Petty to take the ribs off. This system works okay, but not what want. I want a thin blade with some flex, But not lots. I have tried a Shun boning knife and chef knives, way to stiff. I don't like thin narrow fillet knives because they have to much flex. Also they have to be sharpened way too much because the steel is crap.
Anyway if you have any good suggestions or some insight on the Sujihiki I would appreciate it. Would be nice if it wasn't so long, but that's probably why it flex's. Or any other suggestions
Wed Jul 03, 2013 6:44 pm
Artifex boning knife or Artifex 150mm petty both have a little flex and will take and hold a nice edge. The suji is more flexible that the boning or petty.
Wed Jul 03, 2013 11:05 pm
Sound like good suggestions, I need a knife with a sharp tip though..like a mix between the fillet and boning..lol Wonder what a Honesuki would be like..
Wed Jul 03, 2013 11:46 pm
Joe - Honesuki's are generally thicker and very stiff. They will have virtually no flex to them.
Check out the review from "Mony" on the Artifex 270 Sujihiki page: http://www.chefknivestogo.com/riar27su.html
The Artifex should have a very sharp tip OOTB and if you are careful, you can keep it that way through your sharpenings over time. The Edge Pro really makes it easier to keep that tip much more crisp and precise. The bonus on the Artifex Suji is that you'll have a great slicing knife as well.
Thu Jul 04, 2013 12:12 am
It's been a lot of years since I've fileted a pike or walleye, but:
The Artifex suji should be able to cut through those bones. It might take a little more obtuse edge than stock, but only use will decide that.
Thu Jul 04, 2013 3:55 am
The Honesuki is very stiff and has a kind of a reverse tanto point to it. I have used mine for beheading and cleaning lots of trout, no chipping at the edge after beheading the trout. I will try to get pics of the boning knife and petty tips; but they are nice and pointy. You could always repoint the boning or petty to make the tip a but sharper.
Thu Jul 04, 2013 2:35 pm
Artifex Boning, Petty, Honesuki:
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