Slicing knife

Discussion in 'Cooking Knife Reviews' started by darkmatter, Dec 1, 2014.

  1. darkmatter

    darkmatter

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    I have a nice chef's knife that I use primarily for chopping and trimming.     I think that what I am looking for to replace another broken knife is something called a slicing knife or utility knife.    It would have a narrower blade to make it easier to make thin slices.   I am not sure what the length of the knife would be, maybe 6 or 8 inches.     Would it be bad to want it to have a wooden handle rather than plastic?    I'd like to spend around 100 or less.     Suggestions?   I'm thinking I might find a cyber Monday discount.     Henckels, Wustof, or a Japanese knife?    I've done some reading hear and elsewhere but I just get more confused.

    Maybe something like this?



    One reviewer says it has a wooden handle but the description reads synthetic, confused still lol.
     
    Last edited: Dec 1, 2014
  2. benuser

    benuser

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    A good slicer has a narrow blade to avoid dragging that occurs when cutting meat with too wide a blade.
    Long slicers produce a clean slice in one single stroke.
    You may have an excellent Japanese slicer -- sujihiki -- by Fujiwara for some $80. I'd go for a 270mm.
     
  3. chefedb

    chefedb

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    There are different kinds of slicers with different shapes  Bread/ Ham? Beef ? Serrated or not.

    all different prices
     
  4. darkmatter

    darkmatter

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    I am thinking of a non-serrated knife mainly for slicing vegetables but could also be used for slicing meat for serving.     That sujhiki looks OK but I think it's a bit long and one reviewer complains of unexpected thickness, and that's where you start to get into a dark grey area, right?



    Not that I couldn't use a dedicated meat slicer and fork as well, after an incident with a ham last summer.

    One or the other could also be used to slice, say, dried sausages very thinly.
     
    Last edited: Dec 1, 2014
  5. darkmatter

    darkmatter

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    Kind of leaning toward this one, thoughts?

     
  6. benuser

    benuser

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    That's a gyuto, the Japanese version of the French chef's knife. Can perform almost every task reasonably well. But when you asked for a slicer I thought you meant the more dedicated knife for protein cutting, with a much narrower blade.
     
  7. benuser

    benuser

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    Here a 270mm slicer (sujihiki) and a 240mm chef's knife (gyuto). The gyuto width is about 50mm at the heel, the sujihiki's some 35mm.

    [​IMG]
     
  8. darkmatter

    darkmatter

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    Yes, I meant to clarify it was not specifically for protein slicing, though that's an option, but rather for fine slicing of vegetables.     Please forgive my lack of appropriate terminology, I'm still searching for it.   Is your photo the same knife you mentioned in your earlier post?    Yours looks sleeker and more triangular, which I like.

    Also in the Amazon link I found to what I think is the knife you mentioned earlier, there's one commentor complaining of the thickness.    Any comment on that?

    of 2 people found the following review helpful

    Thick behind the edge. Great after thinning

    ByJ. Lee on July 20, 2013

    Length: 10.50
    The Tojiro DP line is a great value-priced line for people looking for a good quality steel knife. The Sujihikis and long pettys in this line are pretty thick behind the edge. The spine of the Suji is no thinner than the spine of a Tojiro DP gyuto. These have a convex grind, and the area just behind the edge is pretty fat. You'll feel this geometry if you're using this as a long petty and trying to slice firmer vegetables.

    I spent two hours thinning down the entire blade from spine to edge. Now it's a real performer! If you're proficient at knife sharpening and you're willing to work on the blade geometry, this knife can be a real bargain.

    My only complaint after blade-thinning is the handle-biased weight balance because of the large clunky handle.
     
    Last edited: Dec 1, 2014
  9. benuser

    benuser

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    On the photo a Fujiwara FKH carbon suji and a Misono Swedish Carbon gyuto, just to give an idea of the difference between both very common profiles. The angle will make them look more triangular then they are. Both are rather flat. And the Misono handle isn't really that huge.
     
  10. darkmatter

    darkmatter

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    OK I bought the shorter sujjhiki.    We'll see how that goes when it arrives from Japan in a month.   Thanks for your input!

     
  11. rick alan

    rick alan

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    Good going!  I recommend you find a competent knife sharpener and get it thinned, makes a huge difference.  Should run you about $20, it's not such a big job for someone with a belt sander.

    Hell!!  This post reminded me that Epicurean edge had the Akifusa 240 Gyuto listed for a Cyber Monday $168 this afternoon.  They must have realized they made a mistake because now it's at $220.  Darn, you snooze you loose.

    Rick
     
    Last edited: Dec 2, 2014
  12. millionsknives

    millionsknives

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    It was on and off $169 all day yesterday.  I definitely had my eye on it.  I just couldn't justify a 4th gyuto and I didn't like anyone on my gift list enough to spend that much.
     
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  13. darkmatter

    darkmatter

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    Got it today, sliced some summer sausage with it just for fun, and read up seeing it's perfectly good for veggie slicing too, though I see how it's meant to be used in a slicing as opposed to pushing down motion.     It does seem thin as heck, though.   I can't imagine how someone could make the darn thing any thinner, it would be thin enough to slice the protein molecules themselves into atoms.   I've never seen such a thin knife.

    It was a blast going to the PO to pick it up and seeing the Japanese packaging because I wasn't expecting it so soon.    I was so excited to receive it I've been happy all day.
     
  14. rick alan

    rick alan

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    If you want to compare it to the standard issue from Henckles or Wusthof then it is super thin, otherwise it can certainly use .005-10" off the edge, edge thickness is want really counts.

    My preference for most of what I do with veggies, and meat,  is a 240-50 slicer.   When people think you've blanched your onions because the slice is so thin they are completely limp, and when you can see thru those slices of nice aged salami, then you know your knife is about right.  Keep it thin, keep it sharp.  Slice it thin, slice it clean.  Enjoy!

    Rick