Sakai Kikumori Nihonko Sujihiki 270mm

Great Workhorse.

This is the fifth suji I had owned. I used them in my meat shop to break down sub-primal to retail cuts. I have been using this knife for about two weeks, 3-4 hours per shift. The knife is light but well balanced. It is lighter than 3 of my other mono steel sujis because it's thinner. Makes it easier for trimming gristles and fat. It's also more friendly to your arm when you have to hold it for hours. It is not very reactive compared with the blue 2 or Swedish carbon steel. I developed a light blue/greyish film on the surface and it stops like the others. The factory edge was keen and HHT 4. The edge retention is comparable with the Sakai Takayuki blue 2 and the Misono Swedish Carbon Steel suji. I don't need to hone the blade during my shift、 I usually cut around 200 lbs of lamb, beef, and pork per shift. It could do more but I usually took a few minutes on a2000-grits stone after my shift on my Japanese knives. I really like it. I ordered another longer gyuto from the same line.