Well, I am starting to move toward stiffer blades in general, and thinking of a suji, I wonder where to draw the line. I personally use suji strictly for carving so stiffness is a plus, especially on cooked meats. I know some folks like to clean silver skin and prefer to have flex in their sujis.
So, those of you who use suji on par or more than gyuto, what are your preferences? Stiffness (no flex) doesn't automatically translates in wedging, as you can have some steel on the spine and very little steel above the edge.
A little flex
A lot of flex