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Thread: suji vs gyuto

  1. #1
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    suji vs gyuto

    which do you guys rather use for most of your work in the kitchen and why?

  2. #2
    Senior Member chinacats's Avatar
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    Gyuto for me...maybe my lack of skills, but I like the extra board clearance.
    one man gathers what another man spills...

  3. #3

    echerub's Avatar
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    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.
    Len

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    Gyuto is much more versitle

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    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.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  6. #6
    Senior Member Miles's Avatar
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    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%.

  7. #7
    Senior Member Salty dog's Avatar
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    I like a hybrid of sorts, like Masamoto, Mario, et el.

  8. #8
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    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.

  9. #9
    Senior Member ThEoRy's Avatar
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    I really only use the suji for slicing or portioning.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  10. #10
    Senior Member cclin's Avatar
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    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 .....
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

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