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Thread: gyuto or suji?

  1. #21
    Senior Member Cadillac J's Avatar
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    Lucky guy! I hope that suji serves you well.

    Please let me know how the steel is and how it compares with some other knives of yours...I'm very curious.

  2. #22
    Canada's Sharpest Lefty Lefty's Avatar
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    I would love to see some pics of it too!
    The handle is a huge part of the knife for me!
    The profile of the blade looks great, but I want to see it all! Is that too much to ask? Haha

  3. #23
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    El Pescador's Avatar
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    No problem guys pix and review to follow...

    Pesky

  4. #24
    Senior Member
    WildBoar's Avatar
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    I put mine to use on a nice 4-bone rib roast last Saturday night. We cooked at our neighbor's since we will not have a kitchen for about 5 more weeks. When it came time to rest the roast, they proudly pulled out a corian 'cutting board' to put the roast on to rest and carve I cut very slooooooooowly to make sure the blade did not have any substantial contact.
    __________
    David (WildBoar's Kitchen)

  5. #25
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    At least it wasn't Granite.

  6. #26
    Engorged Member
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    I brought a ps gyoto to a bbq and they pulled out one of those glass cutting boards...***? Who thought that was a good idea?

    Pesky

  7. #27
    Senior Member NO ChoP!'s Avatar
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    I would rather use a sujihiki to do the job of a gyuto, than use a gyuto to do the job of a sujihiki. So I, unbeknown to myself, until right now, will vote sujihiki!!!!!!

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