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want a yangiba or sujihiki

Wed Mar 13, 2013 7:20 am

want a 270 mm knife for slicing proteins... are the konosuke fujiyama series all single bevel if so what is the difference in the yangiba or sujhiki
konosuke fujiyama
white #1 yang
white #1 suji
white #2 suji
blue #2 suji

doi
white #2
blue #2

these are the knives i seem to be looking at the most but would not mind recommendations for other makers

Re: want a yangiba or sujihiki

Wed Mar 13, 2013 10:53 pm

You will certainly want a sujihiki for slicing proteins as a yanagiba is a very specialized knife. Between getting white or blue steel.. as I understand it, the white Fujiyamas are slightly heavier than the blue ones. That aside, the blue will hold an edge longer, and the white will sharpen easier.

If you are okay with paying for a Fujiyama series, I see no point in recommending another knife unless you are looking to spend less. :mrgreen: They are excellent knives, I must say.

Re: want a yangiba or sujihiki

Thu Mar 14, 2013 4:20 pm

Yeah, if the Fujiyama's are in your budget, I won't even consider recommending anything else.

Between them, I would choose the white cause I like white.....others love blue. :)

Re: want a yangiba or sujihiki

Tue Mar 19, 2013 3:19 pm

I recently purchased the Richmond Artifex Sujihiki and I am quite impressed. I was able to successfully breakdown the following proteins:

Full Beef Loin Primal
Round Fish
Flat Fish
Beef Tenderloin
Full Bone In Pork Loin

The knife is very inexpensive but it crazy sharp and very easy to sharpen. It is very flexible as well. Give it a look.
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