1)Pro or home cook?
Pro
2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.)
Suji
3) What size knife do you want?
270mm
4)How much do you want to spend?
under $175
5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
either
6)Do you prefer Western or Japanese handle?
western
7)What are your main knife/knives now?
https://www.chefknivestogo.com/yavggy21.html
8)Are your knife skills excellent, good, fair?
good
9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?
rocker/chopper
10)Do you know how to sharpen?
wetstone
Looking for a fish knife, going to be processing lots of salmon cod bass fish, looking for a thinner blade.
Need help choosing a Sujihiki
- Jeff B
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Re: Need help choosing a Sujihiki
Staying with your budget I think this knife would serve you well. It leans to the thinner side which is a plus with fish. Tojiro DP Sujihiki 270mm
Another good option would be the Kohetsu Blue #2 Sujihiki. A nice carbon core for longer edge keeping with stainless cladding for easier care.
Another good option would be the Kohetsu Blue #2 Sujihiki. A nice carbon core for longer edge keeping with stainless cladding for easier care.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.