Sujihiki: what do you use it for?

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BrownBear

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I've got a sujihiki that has quite a lot of flex. I like it, since I can use it for things like cutting hams. However, I can imagine you don't like this flex when you cut a roast. And how about fish?

So my question is: for which things you cut do you like flex and for which things don't you like it?
 
I don't mind a little bit of flex when cutting raw proteins, but when slicing cooked proteins I prefer NO FLEX, better precision IMHO
 
Skinning fish and fillettin halibut in combo with deba Is probably what I'd like though my sujihiki isn't that flexible. I can't say what I don't like for same reason.
 
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