That seems like a great choice. Been loving the B-rolls on the latest vids you guys are making! It's nice to see the knife in action. My favorite sujihiki is the Anryu Blue #2 hammered 270mm suji. Get's scary sharp, is low drag and good food release.
Thanks so much! Jake has been crushing the b-roll lately and the video making as a whole. That's a great pick also, wish we could get some of Anyru-sans work into our shop.
Im thinking about Yanagiba or Sujihiki. Main idea is to improve my Sushi/Sashimi game but would like to use the knive for cutting the Sushi rolls and vegetables as well, and some basic cooking chopping at times etc. A friend, kind of a knife expert, told me I should go for a Sujihiki because he sais it cuts sashimi basically as good as a yanagiba but the internet tells me different, haha Could you give me an advice? : )
Haha! Yes, a contentious topic indeed. I would argue, for a (home cook?) you wouldn't notice a tremendous difference in their slicing capabilities. If you're a professional sushi chef, you will most certainly notice a difference. I would totally agree with your friend, though they're both not ideal for cutting vegetables, you'll have a much easier time with the suji in my opinion.
nigara sg2 matt tsuchime sakimaru sujihiki 300mm its my favorite right now but I would not want to use it outside of my home since it is so thin behind the edge. But I've seen some pictures of some 270s that are more in the range of something I would use when breaking down full rib roasts or strip loin. It just means for me that I shouldn't have to thin it out for a long time.
If you slicing meat and chicken a lot I suggest that thick and stiff sujihiki, but for fish or if you are a Sushi chef thin and little flex sujihiki is better.
Need to add a good sujihiki. I already have the bunka from this particular line, it would look good paired up with that bad boy Gage is wielding in the video.
what would you compare between makoto kurosaki and ironwood from yu kurosaki ? im curious i like iron wood series but have never use a k tip on ironwood sujihiki
You have quite the dilemma to work through for sure! I wish you all the best. Let us know if you have any more specific questions, we're always happy to help!
As someone who in reality works in a kitchen and is a culinary enthusiast, I just have this to say: get double bevel knives and just avoid single bevel knives in general. The reason single bevel knives penetrate food slightly better but not by a lot is because there is only one bevel and not two to cut through the food, meaning slightly less resistance. THIS DOES NOT MEAN THAT THEY ARE SHARPER! The number of downsides of using a single bevel knife are many as a knife is supposed to be a wedge that goes straight through whatever you are cutting. With a single bevel knife, it is going to go where it wants to go (whether it is a right or left bevel, it will go the opposite direction). Further, they are more prone to chipping and can be harder to sharpen and maintain. The only way a single bevel blade is going to work for you is if you are a machine like a mandolin or meat slicer, which you are not, as all human error is eliminated through the use of machines. In the case of being in a commercial kitchen or your own, you do not want the hassle of trying to control the direction that single bevel knife goes as in a commercial kitchen, you are on a schedule and have no time for such tools to be finicky. In your own kitchen, do you really want to go through that pain and hassle? I do not. So just do yourself a favor, avoid single bevel knives and go with double bevel knives. That is how knives were meant to be made.
