Searching a 50/50 bevel Sujihiki

Discussion in 'Cooking Knife Reviews' started by jcnvieira, Aug 5, 2014.

  1. jcnvieira

    jcnvieira

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    Line Cook
    Hello everyone,

    I am a line cook seaching for my first sujihiki.

    I already have asked for advice when getting my petty and everyone had very usefull advices, at the time i was working at Boston.

    Now i am back home (Portugal) so i will need a website that sells overseas.

    I work as a line cook in a small brigade so i do all kind of prep and service: vegetables, meat, fish.

    My actual knife set:

    - geshin uraku 150mm petty;
    - global 180mm deba
    - gesshin ginga gyuto 270mm
    - global 240mm flexible fillet knife
    - mac superior 270mm bread knife.

    I am lefty so a 50/50 bevel is a most.
    In my knife kit i miss a slicer that i can use for portion meat and specially fish and any cooked protein, a extra would be if i also use it to replace my fillet flexible knife that i only use to skin fish .

    What would be your advices? My thought would go to a western handle, 50/50 bevel, 270mm or 300mm at a limit of 350 USD.

    Thanks for your advices.

    Best regards from Azores Islands,
    joel vieira
     
    Last edited: Aug 5, 2014
  2. mike9

    mike9

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    Former Chef
    I just checked a vintage carbon American slicer blade I'm about to rehandle today and it has an asymmetric grind to it.  Convex on one side and concave on the other.
     
  3. jcnvieira

    jcnvieira

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    Line Cook
    Thank you guys for the advices.

    Benuser, do you now anyhing about the blades of the brand that you suggested?

    I am asking because i have a Portuguese brand "icel knives" that are cheap, good fit and finish and a good profile and are 56Hrc.
     
  4. jcnvieira

    jcnvieira

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    Line Cook
    Thanks benuser,

    As for the icel i am portuguese so i grew up seeing and trying their products.

    To give an idea, they are making some of the knives for victorinox. As an idea, in january i bought a victorinox ouster knife and it was made at... Portugal.

    But they only do stainless steel knives.

    I talked about Icel because it's a term of comparison; i would like something more high end.
     
  5. braising cows

    braising cows

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    Professional Chef
    I've got a single bevel left handed 270 mm misono sujihiki that I actually found on eBay for $100, I think the price on chefknivestogo was $200 new so if Mark has the left handed one or can get it that would put you in the ballpark.
     
  6. jcnvieira

    jcnvieira

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    Line Cook
    Thanks Benuser,

    A few hours ago i sent a email to Mr Iwahara.

    I also sent a email (and i'm waiting for the answer) to J.Broda of Jck and i'm going to email Mark Richmond of Chef Knives to go.

    Right now, after reading a lot, there are a few knives that caught my interest:

    - misono swedish steel, left version
    - richmond artifex
    - geshin ginga
    - mac mighty slicer

    The misono has a lot of fans;
    the ritchmond looks like a huge bang for the money;
    i already have a (gyuto) ginga and i love the stell: very easy to sharp and good edge retention.
    Excelent feedback from the mac users and i have a great impression from my macc superior bread knife.

    Any ideas/opinions? :)
     
    Last edited: Aug 8, 2014
  7. jcnvieira

    jcnvieira

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    Line Cook
    Uhm, i don't want a knife that needs to do thinning. I had miss that point on the artifex.
    Because of that i take the artifex from my list.

    I had received an answer from Mr iwahara. he says that a left hand sujihiki is 15% plus regular price, i don't think it is expensive:

    Left Handed Version
    Misono Sweden Steel Series No.122 Sujihiki 270mm $232
    Misono Sween Steel Series No.123 Sujihiki 300mm $276
    Free Shipping Service

    I have now 3 doubts:
    1. The way to sharp a 30/70 is hard?
    2. I have read that this knife is very reactive. Just wipeout after cleaning is enough to keep the rust away?
    3. What lenght is more versatile: 270mm or 300mm?

    Best regards.
     
    Last edited: Aug 8, 2014
  8. jcnvieira

    jcnvieira

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    Line Cook
    Thank you Benuser.


    I am lefty,

    After read a lot of opinions (also in another foruns) and, some people says that the 70/30 configuration don't gonna be bad for me and that the knife don.t gonna drift; some peoplle say the opossite

    What are yours opinions?
     
    Last edited: Aug 12, 2014
  9. jcnvieira

    jcnvieira

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    Line Cook
    Thank you for your opinion! ;)