u/Hot_Piece_2658

Hi everyone, I need your help, dear knife nerds!

I’m looking to buy a new sujihiki that’s extremely sharp. It won’t be my workhorse—I already have a Misono molybdenum vanadium for rush situations at the restaurant.

So my question is: what would you recommend as a super sharp knife? I’m currently undecided between blue steel, white steel, and SG2.

Do you have any knife recommendations? My budget is around $350.

What do you think about this knife?

Ogata SG2 Kasumi Nakiri 160mm

I’m looking for a new super sharp knife for cutting vegetables at work, but I’m worried it might be too fragile.

It’s quite affordable, but I’ve read a lot of good things about this knife. I like the price and the fact that I wouldn’t have to dry it all the time since it’s stainless SG2.

I’d love to hear your opinions.