I just received my Hiromoto G3 210 Sujihiki/Petty. I is a very good complement to my other two knives that I use, a 270 gyuto and a 150 petty. I received it yesterday, and my wife and I prepared Tom Yum hot pot for about 15 family members yesterday. My job was to prepare the salmon and squid for the hot pot.
I initially broke out the petty/suji to use. It was relatively thin, much thinner than a 210 gyuto, a Tojiro DP for example, would be. I think this is where the 210 suji/petty has an advantage over a 210 gyuto, especially for quick preps, and line cooks (I have never been a line cook so don't hold me to this). I did like the fact that the G3 was a mono steel, which was probably why it was thinner than san mai knives of the same price range.
One thing was appearant was that OOB sharpness was not what I am used to, but hey it's a new knife and I am using it. After slicing the salmon into 1/4 x 3 x 1 inch strips, it was time for the squid to be cut into 1/4 inch strips. This was when I broke out my TKC 270 gyuto. The factory Hiromoto's edge took too much effort to entirely cut the squid into the strips without the outer membrane still sticking. The TKC did a good job, but for a slicing motion, I would rather have a really sharp 210 to cut a 3 inch wide squid into strips.
I broke out the stones after dinner and proceeded to go 500, 1000, 3000, 8000 and strop. This was a quick sharpening job, with scratches and rubs from the 500 to 1000 stones all over the place, but I didn't care. The edge was much better, and push cut paper really well. However I will work on it a little more on the 500 stone to really thin and refine the shoulders a little bit.
From initial use, I can see this knife being very practical, especially for slicing protiens. For vegetable prep, I would use a gyuto, but this can be very useful for every day home cooks like me.