What kind of knife would you like Suisin to make

[Oded]

To quote from Tatsuya's last email:

SUISIN is planning a new Westren style kitchen knife.
I think with if I am able to have an idea offered from everyone with a form.


So everyone, here is your chance to influence... let's take it with both hands.

As for myself, I would really like to see a wa-gyuto shaped single bevel blade... form ZDP2189 available both as honyaki and warikomi

What's yours?

[Andy777]

Cai Dao/chukka bouchou/chinese cleaver is always my first choice. /ubbthreads/images/graemlins/grin.gif Though not a western style knife.

Powder steel gyuto?

[Fred]

I'm not sure solid ZDP-189 is a good idea. It might be too brittle (and too expensive.) A warikomi blade with ZDP189 sounds pretty good. With all due respect to your preferences, I don't think a single bevel Western knife will sell well. I would recommend a standard gyuto with eased blade spine and scales and, of course, perfect balance in every size.

A choice of handle materials might even make sense - resin impregnated wood (not black) for the home and something synthetic with saw cuts or laser cuts to improve the grip would be a good call for commercial kitchens.

And, please, a short paring or tourne knife. 2 1/2" to 3" blade.

I think I would also recommend a serrated sujihiki in 270mm size that would be used as a bread knife (not by me.)

The U.S. would also buy a traditional Western boning knife of flexible stainless (there goes the ZDP-189!)

Good cooking.

[Peter]

[ QUOTE ]
I think I would also recommend a serrated sujihiki in 270mm size that would be used as a bread knife

[/ QUOTE ]

Do you mean a reverse serration like on the Wuesthof slicer you liked so much?

Peter

[Sid Post]

First, the price needs to be in the mainstream if he wants to sell knives to people other then the more affluent hardcore knife knutts.

Beyond that, a good paring knife, a good Wa-Gyuto, a Western Gyuto, and a VEGGIE style CHINESE CLEAVER! Sorry, I just couldn't resist the cleaver comment. Target prices in the $150 range would probably sell well, higher and the marketplace will become thinner as you start to complete with custom knives.

Personally, I would like to see some offereings between the $50 Taiwan CCK cleavers and the Masahiro M3.

[blwchef]

I would like to se a suminagashi wa-gyuto with ebony handle in a 210 -240mm length with Powder steel or super blue steel core. Oh, and cheaper left handed knives please. There a lot more of us lefties in America than any where else, especialy cooks.

[louisianacook]

Look like they have a new bread knife.
Suisin Bread knife (http://www.korin.com/product.php?pid=324&cat=&subcat=&subsubcat=&df=kni fe&catname=&subcatname=&subsubcatname=&mnum=HSU-IPN2025)
http://216.91.137.210/ubbthreads/attachments/2729-HSU-IPN2025.jpg

[Fred]

Not only do they pay attention but they work fast, huh? /ubbthreads/images/graemlins/laugh.gif

[louisianacook]

Lol! When my cheapo $10 Henckels bread knife gives up the ghost, this will be the replacement.
Lee

[RETREVR]

A fourteen inch round tip ham slicer. Or a 300 to 360 sujihiki.
They already make a line of western knives and the price is decent. The handles are a little ugly. I am pretty sure they are a standard moly steel...not that I even know what they meen by "INOX" in their pricier offerings.
I would like to see a line much like they have now, but in VG10 and a reasonable price. Or a warikomi vg10 or even a super blue/stainless warikomi(less mainstream, but would be nice). I don't much care about anything more exotic. I'm not going to spend $300 on a slicer. On the other hand, it would be nice to see them shoot for the nenox S1 for 25% less money.

Are their handles attractive in person? It may just be that they don't photograph well.

[bkrownd]

So...I'm curious...would anyone pay that much for a bread knife, and why? I thought bread knives were just filler to increase the profit margin and number of parts they could advertise in sets.

[Fred]

Why a bread knife? To saw your way through a hard crusted bread without squashing it or tearing it apart. Even an ultrasharp sujihiki has to get a starter cut to handle hard crusts. Why an expensive one? To get hard steel, of course for a longer life. I have three bread knives, a Global (too short,) a Forschner (too soft) and a Wusthof Super Slicer (a winner in my book.) I'd really like a 10-12" hard steel scalloped or serrated blade. None exist that I know of. Good cooking.

[blwchef]

MAC makes one Fred. Rc60. On my list.

[KneeKnocks]

Brandon,
If you're talking about the MAC that is a "wavy-edge" Japanese version of the Wusthof Super-Slicer, I have one of them and I can give it an unqualified recommendation: very sharp; hard steel that has kept its edge for 3 years now; nice, slightly curved blade; and over 10" long. What more could anyone ask of a bread knife? (Well, it COULD be cheaper....that would be nice....)

[Fred]

Go figure, I just need to go to the inventory to find my dream bread knife. /ubbthreads/images/graemlins/blush.gif

[KneeKnocks]

I guess they don't get any cheaper than that......

[bkrownd]

Hmm...it just doesn't seem right. $6 bread knife been working fine for me.

Rrrrr...I absolutely hate hard-crusted bread anyway. Dadgum Italian bread crusts always rip up the inside of my mouth...and all for a bit of pillowy insubstantial fluff in the center. Give me some good Germanic whole-grain bread, baby. These teeth need work! /ubbthreads/images/graemlins/laugh.gif

[VHo]

"Dadgum Italian bread crusts always rip up the inside of my mouth."

spread some roasted garlic on it and soak it into some nice brocolli soup! (or other) sweet heaven!

vho