View Full Version : suji vs gyuto

03-14-2013, 11:33 AM
which do you guys rather use for most of your work in the kitchen and why?

03-14-2013, 12:23 PM
Gyuto for me...maybe my lack of skills, but I like the extra board clearance.

03-14-2013, 12:33 PM
Gyuto. Preferably one with a taller profile. Personal preference, since I like the feel of a taller profile and I like to scoop my food off the board rather than scrape it off the board - a habit formed from using cleavers.

Keith Sinclair
03-14-2013, 12:41 PM
Gyuto is much more versitle

03-14-2013, 12:47 PM
I like em both and use them interchangeably. I have 2 gyutos for every suji I have, but I started stockpiling gyutos before sujis. Since my Marko and Yosihide sujis though, I have been using sujis way more frequently recently. I think its partially because I like 270mm length blades, which in a gyuto can make for a lot of knife, while the sujis are a little more compact on the line.

03-14-2013, 01:16 PM
I generally use them for very different tasks. The suji more for protein fabrication and portioning. It also sees a lot of use for slicing the finished proteins. Gyutou gets used for most everything else. For my workload, gyuto 80%, Suji 15%, Deba and other blades 5%.

Salty dog
03-14-2013, 01:33 PM
I like a hybrid of sorts, like Masamoto, Mario, et el.

03-14-2013, 03:42 PM
i dont even own a suji, but a curvy mac pro slicer which i NEVER use. gyuto probably 90% of all my work, 5% petty and 5% parer and bread knife for breads obviously.

03-14-2013, 06:49 PM
I really only use the suji for slicing or portioning.

03-14-2013, 07:54 PM
suji & gyuto are total opposite to me. I like my gyuto wide with little weight, thin behind edge with micro bevel and the suji I like it narrow, very thin & Lightweight with no micro bevel! I use gyuto most of time; suji mainly for slicing only .....

03-14-2013, 08:19 PM
gyuto here. the thought going through butternut squash and sweet potatoes with a suji makes me cringe a bit. I'm a home cook with questionable knife skills though

03-14-2013, 08:55 PM
I sharpen my gyuto much more conservatively than the sujihiki which has almost no board contact. I would have to give up some performance with the sujihiki if I used it for general tasks.

03-14-2013, 09:19 PM
Cleaver or Kiristsuke for me. My CCK large is my goto line knife. But then again, I run the cold side during service.

Gravy Power
03-14-2013, 09:34 PM
Last place I worked the Chef de Cuisine and Head Chef in a place that uses poor house knives thought it would be OK to grab my Carter 7.1 Sun and use it as a slicer during service, then leave it in a deep three-pan water bath when not being used. Let's just say, "George was getting upset!"

03-14-2013, 11:15 PM
Easy gyutohiki from Mario the knife profile is amazing and can literally do every job well.

03-15-2013, 12:16 AM
I may add I want my gyuto to have a nicely polished edge, while I prefer a toothy sujihiki.

03-15-2013, 08:12 AM
I like a hybrid of sorts, like Masamoto, Mario, et el.

Starting to really agree with this

03-15-2013, 08:13 AM

what the deuce?? you didn't stop them? I slap a man who disrespect my kids

03-15-2013, 08:53 AM
My Fowler suji is tall enough to do it all. I really like the hybrid too, but still use my gyuto's most of the time

03-15-2013, 09:08 AM
I use a standard size/profile gyuto nowadays for the majority of prep work. The suji is really just for typical protien fabrication and slicing jobs. I have an OLD Masahiro gyuto that been sharpened down to a very "gyuto-hiki" type profile, about 42-43mm at the heel. I use it at home a lot, and I do find the hybrid profile very easy to use.

If I went back to a restaurant job I'd strongly consider ordering a hybrid knife like this. I think it'd be a great shape to keep out on the expo table.

03-15-2013, 01:58 PM
cleaver + sujihiki > gyuto

03-16-2013, 06:32 AM

03-16-2013, 04:40 PM