Hello all, this is my first posted question here I think.
The other day I made corned beef in class and sliced it up by hand with my 270mm gyuto. It did the job admirably well but I couldn't help but think that perhaps I should be using a slicer. Less need to adjust the cutting for the belly of the knife maybe?
I rarely slice. I'm in school but have no aspirations to be a pro chef. I don't slice are home much either, maybe Thanksgiving or Christmas. My workhorse knives are good knives, Nenox, Ashi, Kikuichi-monji, Sabatier carbon Nogent. If I were to add a slicer, what might a look at? Carbon is fine since the usage is so low. Should I stick with a traditional Sab or Wusthof slicer or go with a Suji from Misono or other? And what length? Seems like I was wanting my 270mm gyuto to be a little longer cutting that brisket but that could have been because of the belly of the knife? I don't see many Sujihiki listed about 270mm so maybe 270mm is adequate?