New Slicer - Help me pick one

[KJT]

OK - time to buy a slicer. I don't have burning need for one, other than I wish from time to time that I had one because a chef's knife/gyuto just isn't doing the job properly.

I like carbon steel, but I'm not married to it. Generally, I like Japanese style knives but would certainly consider anything of quality. I also like vintage carbon Sabatier slicers, but there are so many offshoot brands that ebay-ing one scares me. I'm comfortable with sharpening on waterstones, and with caring for carbon steel.

I'd like to keep the price around $100, mainly because there are a number of good options for that price point.

Here's what I'm looking at, in no particular order:

Fujiwara FKH Sujihiki - 270mm - $75
http://www.japanesechefsknife.com/FKHSeries.html

http://www.chefknivestogo.com/fujiwara.html

Suisin High Carbon Sujihiki - 270mm - $132
http://korin.com/High-Carbon-Steel-S...category=52109

Private branded Thiers-Issard slicer - 250mm - $95
http://www.leevalley.com/en/garden/p...33,40738,45507

Honsho-Kanemasa E-series Sujihiki - 270mm - $109
http://japan-blades.com/chef-knives/370.html

KAGAYAKI CarboNext Sujihiki - 270mm - $139
http://www.japanesechefsknife.com/KA...extSeries.html

Any other suggestions? Any input on what I posted?

 

[Rambo]

What are you going to use this thing for?

 

[KJT]

Originally Posted by Rambo

What are you going to use this thing for?

Good question. Slicing meats mostly, ham, roasts, etc. and raw fish from time to time. Probably primarily proteins.

 

[mm84321]

I think the Kagayaki looks the prettiest. Of course, it's also the most expensive.

 

[SField]

For me the most important quality in a slicer is length.

 

[kwilkinson]

Originally Posted by SField

For me the most important quality in a slicer is length.

Just like what you look for in men, right? HAYYYYOOOOOO




Explains why you never wanted to meet up with me

 

[Rambo]

Originally Posted by KJT

Good question. Slicing meats mostly, ham, roasts, etc. and raw fish from time to time. Probably primarily proteins.
Just checking. Well, aside from the raw fish, I think you could get by with one of these for a lot less scratch and probably equal or better performance:

http://www.amazon.com/Victorinox-12-...431799&sr=1-13 Or one of these on the cheap:

http://www.amazon.com/Black-Decker-E...7431799&sr=1-2

 

[KJT]

Originally Posted by mm84321

I think the Kagayaki looks the prettiest. Of course, it's also the most expensive.
If we're talking just aesthetics, this is my favorite. I like the profile, and the fact that the kanji are engraved in the metal rather than printed on.

The CarbonNext metal is pretty interesting though, it's supposed to be more rust resistant that regular carbon steel, but is supposed to have the same sharpening properties.

Originally Posted by SField

For me the most important quality in a slicer is length.
I generally use a 210mm chef's knife. I have a 10" chef's knife that I use from time to time, but my kitchen counters are not big enough and I feel like I'm going to hit stuff with the tip when chopping, etc. I thought that a slicer of that size would be manageable, but effective. In your opinion, would a 300mm blade be more effective?

Originally Posted by Rambo

Just checking. Well, aside from the raw fish, I think you could get by with one of these for a lot less scratch and probably equal or better performance:

http://www.amazon.com/Victorinox-12-...431799&sr=1-13 Or one of these on the cheap:

http://www.amazon.com/Black-Decker-E...7431799&sr=1-2
For whatever reason, I can't get down with an electric knife. I know they have certain practical applications in the kitchen, but I just feel like a 70's housewife using one. Probably won't happen. Those slicers just aren't sexy enough. I like a balance of style and functionality. Thanks for the suggestions though.

 

[Manton]

Those round end granton knives are what a lot of the pros use.

 

[KJT]

Originally Posted by Manton

Those round end granton knives are what a lot of the pros use.

Well, I know the Japanese slicers in carbon aren't the most practical tool for the job, but for me, part of the joy of the knives is taking care of the blade, watching the patina grow, carefully sharpening the blade on stones, etc. It's akin to having a functional piece of art.

It's somewhat similar to the shoe discussions that go on in the Men's Clothing subforum. Yeah, a pair of Bostonian's will do the job of protecting and comforting your feet just as well or better as a pair of EG's or Lobb's, and many more people own them, but I understand the personal pleasure of having something that suits your style exactly. In the case of these knives, the prices aren't wildly different, so if the functionality is at least similar, I will choose one that I prefer the look of.

 

[KJT]

Adding a few vintage knives I found on ebay to the mix, all pre-1987, so virgin steel:

Vintage Carbon Wustof - 10.25" blade - $125

Vintage Carbon Wustof - 12 3/8" blade - $129

Vintage Sabatier Stainless, "La Trompette" line - 12" blade - $88

Vintage Sabatier Carbon (can't tell maker) - 12" blade - $95

foodguy I know you have some vintage knives - any thoughts on these?

 

[itsstillmatt]

How good are your knife skills? Seriously. That is a big determinant when it comes to deciding how long a knife you can handle.

 

[Manton]

Originally Posted by KJT

Well, I know the Japanese slicers in carbon aren't the most practical tool for the job, but for me, part of the joy of the knives is taking care of the blade, watching the patina grow, carefully sharpening the blade on stones, etc. It's akin to having a functional piece of art.

It's somewhat similar to the shoe discussions that go on in the Men's Clothing subforum. Yeah, a pair of Bostonian's will do the job of protecting and comforting your feet just as well or better as a pair of EG's or Lobb's, and many more people own them, but I understand the personal pleasure of having something that suits your style exactly. In the case of these knives, the prices aren't wildly different, so if the functionality is at least similar, I will choose one that I prefer the look of.

I'm not just saying that because it's cheap. There are practical reasons for a round edge and a granton blade for a slicer. Also, you can find really nice ones if you want one.

 

[indesertum]

what are some practical reasons for a round edge?h

 

[Rambo]

Originally Posted by indesertum

what are some practical reasons for a round edge?h
Not tearing through the meat slices I assume.