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Help With ID Suji

post #1 of 13
Thread Starter 
Just picked up a new to me (used) Suji and wanted to know what core steel it is.

By the English markings I'm pretty sure it's a Tojiro DP, but I don't read Kanji and know from initial sharpening and the real wood (not eco) handle that it is not the same as my other DP's.

It is a bit scratched up and the edge was all chipped up, but got it for cheap (too cheap to pass up) and am working on removing the chips, straightening it, and thinning it out behind the new edge so I can give it a proper sharpening.



My thoughts from initial work on the stones and the amount of chipping is that it is one of[IMG][IMG][IMG][IMG][IMG] the older ones and either just hardened higher than current VG10 ones or a different core steel.




Any thoughts?

 

"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

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"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

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post #2 of 13

 

yep it's a tojiro dp.

 

looks like an older model. 

 

left side looks to be a personalized name or marking for the owner or previous owner.

 

older tojiro dp's had wooden handles, afaik.

 

afaik, they used a different core steel back then. i think it was better steel than what they have now (vg10) on current models.

post #3 of 13
Thread Starter 
Funny you post a pic of what it replaced smile.gif

It's definitely different, and have no idea what the Kanji says etc.

Did finally get it somewhat into shape and threw a quick edge on it since it was getting late etc.

Not to my liking yet, but it's functional now and cuts pretty well.

At least it's chip free and the edge is fairly straight and more inline with it's intended profile.

I'm sure with a little more attention and a proper sharpening it will improve greatly.

Still want to confirm the core steel and hardness.

 

"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

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"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

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post #4 of 13

the katakana says su u e~den, スウェーデン鋼割込...which essentially says it's Swedish steel. (suueden ->Sweden, get it?)

I remember something about pre-2002 Tojiro's and their steel...

but I'm too tired at the moment to dig it up.

 

Edit: Now I remember, earlier Tojiro DPs used Swedish stainless steel (unspecified, but rumoured to be similar to Sandvik 19C27) till they changed to VG-10 a few years ago.


Edited by Wubu - 1/4/13 at 5:44pm
post #5 of 13

if it's 19c27, that would be awesome steel on there.

 

=D

post #6 of 13
Thread Starter 
Wubu

Appreciate the info!!" Thanks!!!!

Since experience with different
Steels is something I am trying to gain this DP being prior to the change to VG10 is a good thing and also my first experience with the Swedish ss.

Also thanks for the Kanji translation smile.gif.

Will post back after I get a chance to get a proper edge on it.

Thats taking a little longer due to my coarsest stone being 1k and that's a lot of passes to remove the amount of steel needed etc smile.gif

 

"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

Reply

 

"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

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post #7 of 13
Thread Starter 
Quote:
Originally Posted by FranzB69 View Post

if it's 19c27, that would be awesome steel on there.

=D


Hope to know for sure very soon.

After checking out my work so far it looks like it will need some more time setting it up before I can concentrate on the edge.

It may be good though because even being a little messed up still it cut pretty good, and can not wait to see what it is like when set up right etc.

Now just to find a deal like this on something in a quality carbon steel.

 

"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

Reply

 

"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

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post #8 of 13

well it's not really much a matter of the kind of steel now since you already have it, it's more on when you actually use it.

 

=D

post #9 of 13
Thread Starter 
Sorry Franz but missed your reply until now.

I have usef it a couple times now and only real conclusion I have made is that it needs more time on the stones lol.

Best I can tell I just didn't grind it down enough (likely due to my 1k being the coarser of my wet stones) and it looks to be a bit too thick behind the edge and also a bit uneven in that thickness along the length of the blade.

It appears to be worse where the major damage to the edge was so I most likely just got impatient and moved on to soon etc.

Will give it another go soon as I can find some time, and post up my findings.

 

"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

Reply

 

"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

Reply
post #10 of 13
Maybe the previous owner messed up the edge? tongue.gif
edit: I forgot that the knife did come into your possession fairly chipped.
post #11 of 13

sharpen til you get a burr on both sides then 5-10 edge leading strokes per side to take off the burr. then go up to the next grit and just a couple minutes on each side will suffice, and edge leading strokes again and call it good.

 

=D

post #12 of 13

Whoops.

 

BDL

post #13 of 13
Thread Starter 
The thing was in pretty bad shape whenvI got it and anything I may have written previously that seemed to make it seem less was likely just me being an optimist lol.

Looking back I seemed to ignore the fact that besides the major chipping from its being abused (the eBay seller found it in a second hand store throw in a bin with various other knives and silverware etc) it was well used and those chips were further up towards the spine and into the thicker portion of the blade behind the edge etc.

So my first run at sharpening didn't fully address this and I now need to thin it out more and clean up both the edge and behind it asv well.

No biggie etc as I do find sharpening oddly therapeutic biggrin.gif

Plus its good experience and adds to the learning part etc.

I'm actually looking forward to getting it set up properly so I can compare this steels performance and edge holding ability with the others I have used. Plus it's a dedicated slicer so I can mess around with more acute and maybe even asymmetric edges again but without worry to hitting the board like it was a gyuto.

 

"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

Reply

 

"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

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