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usermot

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  1. Hello All, Yesterday I received my new sujihiki knife. Thanks to Koki for the fast delivery! Knife is beautiful, handle is very handy in my hand and blade length is just perfect I still not used it yet. Will test it on salmon filet this weekend The lower pic is my knives set on Mag-Blok knife holder. I apologize in advance for the quality of photos
  2. Dakki - Yes sure! Short update about my sujihiki purchase. Yesterday I had oppotrunety to try 300m suji and... it was not so huge as I was afraid of The knife set comfortable in my hand, with the feeling that I am completely in control of the knife along its entire length. So I changed my order (thanks to the great Koki's service) and will learn to cut things with one long cut gdenby - Thanks for advice about 300mm suji Thanks again to All! Roman
  3. My searches finished and dilemmas resoleved I just did an order for Hattori FH-13 270mm. Believe it will be great addition to my Hattori FH knife set. Thanks a lot to All of you for your advices! Enjoy your cooking Roman
  4. Thanks Dakki! I completely share your view on "big names". I wrote an email to Konosuke-sakai about knife and shipping prices and handle options. Let's wait for the answer
  5. Hi Guys, Thank you very much for your helpful replies! Sorry for the silence. As new society member I have limited posting ability. Dakki, I followed the link that you shared, and found that this guy is outstanding knife craftsman! Beautiful knives! I found other craftsmen like Murray Carter and Bob Kramer as well, but the price tag is out of the range that I can to spend. Twist, I read a lot of complimentary posts about Konosuke HD slicers. Looks like really laser knife. One of strong reasons that stopping me from buying this knife is the Koki's (from JCK) excellent service and cheap shipping to Israel. Hard to beat my positive buying experience with him. Another reason (that I understood from discussions) is VG-10 and Konosuke semi-stainless steel has close characteristics if to consider the edge retention and sharpening. Am I wrong? gdenby, dcarch, I agree with you, 300mm may be better length for slicer. The only reason why I am looking for shorter suji is my limited kitchen environment. But I will try to simulate 300mm long knife and to see if it still comfortable Thank you very much again! I very appreciate your great advices! Roman
  6. Dakki, thank you very much for your very informative answer! I am home cook too, so I considered a smaller slicer size But 270mm-240mm is not huge difference. Will go for the bigger one. My current sharpening setup consist of Atoma diamond 400, Sapton Pro 1000 and Sapton Pro 5000. Is it appropriate eq for taking a highly-polished edge on carbon steel? I already have very nice basic Hattori FH set: Gyuto 240mm, Petty 150mm and Parer 70mm. And very happy with it. I don't sharpen the knives to often, but use Minosharp Plus 3 for honing it between sharps. What good carbon steel knives can you recommend? Roman
  7. Hi All, I am a new member of this forum and will very appriciate your help and advices. I am a home cook and considering to add the sujihiki / slicer knife to my home kitchen knife set. There are two candidates currently in my list: Hattori FH-12(230mm)/13(270mm) sujihiki and Masamoto KS 240mm/270mm slicer. The knife will be not used very often (Hattori FH 240mm Gyuto is my general use knife). I am planing to use this knife mainly for special purposes: sushi preparation, salmon european style slicing and meat cutting / slicing. The meat and fish pieces about 1-2.5 kg. I have a few questions before I made my decision: - Are there any advantages of White 2 steel over VG10 in matter of edge retention and sharpening? - My another question is about a knife size. What is the prefer size for sujihiki / slicer for purposes described above? - Is there any advantage of slicer / sujihiki for my needs described above over Hattori FH Gyuto 240mm, that is relatively narrow? Perhaps someone has experience with both this knives and can compare one to another. It will be very helpful information and I'll appreciate it. I would also be glad if you have suggestions of other worthwhile suji knives in the same price range. Thanks in advance, Roman
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