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I"ve used slicers for everything, so why not. You do have to be careful about thickness as Millions noted.

I'll second foody here, these are good knives by all accounts. Availability is an issue these days so choices are limited.

If Amazon will ship to Sweden here is another to consider. No persoanl experience but haven't heard any bad about these:


There are some German dealers, Benuser knows them and I'm looking for the info on one I actually bought from before. Here is one: https://www.japan-messer-shop.de/

These folks are suppose to carry Ashi Hamono Ginga, but I didn't see it listed.

You might also consider a Takamura R2 210 gyuto, they are not very tall and are extremely thin, and R2 steel is one of my favorites.
 

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I don't know why it's selling for less, but the edge properties of the Yoshihiro Powdered Steel knife will be better, though I can't say about the thickness on edge. They do have a suji in AUS10 which is significantly better than AUS8.

http://www.echefknife.com/knife-typ...hardened-sujihiki-slicer-chefs-knife-779.html

The Ginga is a known quantity, laser thin and AEB-L steel. Gets real sharp real easy but will require frequent touchups compared to the other high-end steels. It's a fair trade off.
 

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If I knew more about the Fu Rin Ka Zan I might favor it over the Ginga (Swedish AEB-L stainless or White 2), because I like R2 steel.  Fully stainless, gets sharp as carbon, very good edge retention with a conservative microbevel.  The Yoshihiro powdered steel claims laser thinness, would have very good edge holding and seems like a great deal.

You're going to have to make the decision based on all that you've read here, or elsewhere.
 
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