Given a 240mm gyuto and 240mm sujihiki, why does the suji excel in slicing? They're both the same length, but the suji is cut down in height.
Is that shortened height so crucial to make it work so well? Are there big differences in the grinds that one would expect, that makes it effective (there was a thread discussing suji grinds a while back, but not regarding the comparison to a gyuto in performance).
It just kind of boggles my mind, but... I've never used a suji before, nor have I done enough slicing to have an idea.