The BBQ BRETHREN FORUMS. - View Single Post

jmoney7269 · 06-06-2013, 01:44 PM

I'm about to buy some high quality knives and I'm leaning towards a sujihiki which means flesh slicer and gyuto means chefs knife. The sujihiki is a little thinner and slightly narrower. Looking at the misono Swedish carbon. Wanting something with a higher rOckwell hardness (HRC)
These are 61. Was curious how well one of these 330mm blades do on briskets? I have reall good knife control so I'm thinking this will be a step up. Anyone with experience with these Western style Japanese knives feel free to comment.

06-06-2013, 01:44 PM	#1
jmoney7269 Banned Join Date: 02-07-11 Location: brenham, texas	Anyone use gyutos or sujihikis? I'm about to buy some high quality knives and I'm leaning towards a sujihiki which means flesh slicer and gyuto means chefs knife. The sujihiki is a little thinner and slightly narrower. Looking at the misono Swedish carbon. Wanting something with a higher rOckwell hardness (HRC) These are 61. Was curious how well one of these 330mm blades do on briskets? I have reall good knife control so I'm thinking this will be a step up. Anyone with experience with these Western style Japanese knives feel free to comment.