heirkb
Senior Member
- Joined
- Mar 22, 2011
- Messages
- 915
- Reaction score
- 10
Those of you who don't use a suji as an all-arounder, do you really slice enough meat to justify a suji? I don't make a lot of large roasts, so the gyuto would be more than good enough for me. I'll pick one up if I start cooking more roasts. I think I'm asking this question at the wrong place, lol. So let me rephrase it as: if you wouldn't use a suji much, wouldn't you rather have money for a bunch of other knives?