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Discussion Starter · #1 ·
hi

im looking for a Sujihiki knife thats about 21-24 cm. i have one that is 27 i think but dont use it that much because i think its to long. i will use the Sujihiki for chopping onions, tomatos, lettuce etc i will use it instead of a gyuto (have 2)

i dont want to spend more than 200$ that is max for me.

things i want:

singel edge or 70:30 (im right handed)

stainless steel

prefer:

japanese handle

i really like the look of masamoto ks sujihiki

i live in sweden so need a shop that can ship to me

thanks!
 

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Discussion Starter · #9 ·
the 270mm (i think) is more of a carving knife and the blade is kinda think and its to heavy^^

but i prefer the style of it over a standard gyuto, nothing wrong with the 2 i have.

i prefer a stainless steal because im a chef and wont have the time to pet i dry all the time.

just a question about carbon steel

have a nigiri thats carbon (use at home) and when i chop onion the onions gets black because of the knife, how long time is it like this? (the platina)

and thx for the tips, i will check them all tomorrow :D
 

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Discussion Starter · #11 ·
hi again

today i have been searching for some different knives and here are they all

Japanese GINGA Swedish Stainless Wa-Sujihiki Knife 240mm 195,99$

http://www.ebay.com/itm/381698838555

FS-7 Wa Sujihiki 240nm 215$

http://www.japanesechefsknife.com/FurinkazanSwedenStainlessSteelSeries.html#WaSujihiki

masamoto CT-5427 Sujihiki 170$

http://www.japanesechefsknife.com/CTSeries.html

Masamoto VG-5427 Sujihiki 168$

http://japanesechefsknife.com/VGSeries.html

JCK KC-8 Sujihiki 167$ now 125$

http://www.japanesechefsknife.com/KAGAYAKICarboNextSeries.html#KC-8

Misono no.121 Sujihik 145$

http://www.japanesechefsknife.com/SwedenSteelSeries.html#No.121

JCK IN-6 Wa Sujihiki 240mm 140$

http://www.japanesechefsknife.com/Gekko&InazumaVG10DamascusSeries.html#Gekko
[h1]Yoshihiro Cutlery NSW Hammered Damascus Sujihiki Knife, 9.5-Inch[/h1]
[h1]YOSHIHIRO Ice Hardened High Carbon Stainless Steel Wa Sujihiki (Slicer) Japanese Sushi Sashimi Chef Knife 10.5" (270mm)[/h1]

which of those is the "best" knife ? when you know what i prefer

also, i got a question. is SUGIMOTO a good brand? same with yoshihiro
 

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Discussion Starter · #15 ·
Been thinking and the most important thing is that the knife is stainless steel.

So, which should i go for ?

Like i Said, Will use this knife for everything Meat, fish, veg etc ofc not vs bones
 

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Discussion Starter · #16 ·
had a chat with my head chef about knives and he said i should spend more and geat a really good knife that i can have my whole life. but he never had a carbon steel so wasnt able to speak about

so, im willing to pay some more and get a great sujihiki

H-13 Sujihiki 270mm (Linen Micarta Handle) 221$

http://www.japanesechefsknife.com/HattoriForumHighEndChefsKnives.html#FH Sujihiki

FH-13W Sujihikki 270mm (Fresh White DuPont Corian Handle) 221$

http://www.japanesechefsknife.com/SPECIALS.html#CD Sujihiki

FS-7 Wa Sujihiki 240nm 215$

http://www.japanesechefsknife.com/FurinkazanSwedenStainlessSteelSeries.html#WaSujihiki

KS Wa Slicer 240mm 263$

http://www.japanesechefsknife.com/KSSeriesHonKasumiGyokuhakukou.html#KS Wa Slicer

i dont care if its stainless steel or carbon. i will do my best to take care of it, or i have to take care of it so it wont rust

i prefer the handle on the furinkazan and masamoto KS

my headchef have a misono 440 Molubdenum (i think) but i think the handle on that one is to big, might get same problem with the hattori?

thanks again for help
 

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Discussion Starter · #19 ·
I have more knives but the sujihiki will be my main (if o like it).

It is important that the knife can be used for beef pork etc. So i can port the beef.

I will be able to take care of the knife. Will just take a towel so no problem.

Which Steele is best? Only Read some aboud the masamoto ks and it is "one of the best knives"
 
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