Long time lurker, first time poster.
Like most, I come from the world of stainless "high end" German knives. Purchased a Tojiro stainless clad Chinese style cleaver used a few years ago, along with a set of shapton glass/ceramic stones. Been using it almost exclusively, sharpening it with success, and loving it other than for paring and as the title suggests, breaking down meat. I do cut steaks out of whole loins, etc with the cleaver, though it could be a little longer for that task. I'm likely going to stay with the cleaver for veggies of all kinds, but I am tired of having to sharpen my 6" utility Henkel and 8" dexter filet knife every time I take them out, and even then not getting the edge I want.
So, I'm looking for suggestions on a path forward. I'm really liking the idea of the hiro AS. I need something to use for trimming silverskin and taking apart whole on the bone venison quarters. My wife wants a smallish gyuto or santoku. I'm leaning towards getting a hiro as gyuto that would serve both purposes. My worry is that it's too tall to work around curves etc like a filet knife will, and that it's too long and the wrong shape for cutting apart the different roasts from the quarter. As i type this, I'm wondering why I'm even considering it. I suppose I should just order one as "her" knife and try it out. Comments/suggestions?
Side note: does hiro still make a suji? Can't seem to find one listed anywhere.