Sijihiki size

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FeelTheBurr
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Sijihiki size

Post by FeelTheBurr »

I have been looking at adding a sijihiki to my collection. I talked to one person and he insisted anything longer than a 240 for home use is not only unneccessary but overkill.

What are the thoughts and experiences of people here? Is a 270mm sijihiki too big to carve a Turkey?
Kalaeb
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Re: Sijihiki size

Post by Kalaeb »

By jumping up to 270 you open yourself up to a much larger range/variety of sujis. I have and use both and find utility in both. If I where to only choose between one it would be the 270.
Robstreperous
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Re: Sijihiki size

Post by Robstreperous »

I could get by with a 240 but since I own a nice 270 I'm glad I don't need to.

If I'm doing long, thin, delicate cuts ... think a side of salmon, a full packer brisket, even the occasional large london broil or roast I appreciate the ability to complete the cut with a single stroke while exerting a minimum amount of downward force.

When I'm doing a turkey I separate the joints and remove the breasts with a honesuki. If I'm working meat off the bone I also use the honesuki. If I'm carving the longer pieces of meat I'll go to the suji -- no I don't find a 270 necessary for this task and sometimes I'll go to a thin gyuto.
taz575
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Re: Sijihiki size

Post by taz575 »

I have 1 300mm suji and 2, 270mm Suji. Longer blade makes it easier to do 1 cut instead of sawing back and forth. I also have a 210mm petty/suji and some other size blades. 240mm gyuto can be used to slice as well, but the Suji is nicer (less friction in the cut). Next you have to decide between thin suji that is flexible or thick/stiff with convexing!
cliff
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Re: Sijihiki size

Post by cliff »

I think 270 is the best place to start.
FeelTheBurr
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Re: Sijihiki size

Post by FeelTheBurr »

Your replies reflect my thoughts on this subject. So a 270mm is in order.

Thanks for your help.
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Jeff B
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Re: Sijihiki size

Post by Jeff B »

My suji is 300mm. I have the attitude if you're going 270 why not just get a 300, it's only another inch. I'm just a home user and have no problem using it when I need it. I do just like Rob when breaking down a turkey, separate the bird with a petty and then slice the breast with a suji.
I don't use the 300mm suji a lot but I like having it when slicing large roasts, briskets and hams.
I see the advantage of owning different sizes of a sujis too, I have a 210 petty/suji that I use on smaller cuts of meats and pork loins. No different than owning more than one size gyuto/paring/petty or any other type knife.
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cliff
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Re: Sijihiki size

Post by cliff »

I have a Sakai 300 as well. While there are times I appreciate having all 300mm, the reality is that it does not fit in most knife bags. If you're working in a smallish kitchen, it's a challenge.
TheLegalRazor
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Re: Sijihiki size

Post by TheLegalRazor »

I have sujis in both 270mm and 300mm, and consider the 270mm to be smallest acceptable length. If I needed a smaller suji, I would improvise with a thin 240mm gyuto.
Last edited by TheLegalRazor on Wed Jul 21, 2021 10:16 pm, edited 1 time in total.
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jacko9
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Re: Sijihiki size

Post by jacko9 »

I have a 210 Petty/Slicer and a 270 Sujihiki but since I own a few 240 Gyuto's if I were to do it over again I would op for the 300mm Sujihiki.
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Re: Sijihiki size

Post by jacko9 »

I just noticed on Instagram that Mark has brought in some Konosuke HD2 300mm Sujihiki's and if the steel is still as good as my Gyuto that will make a great slicer.
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