I carted my new knives (Carbonext 240 gyuto and Hattori FH 270 suji) across Tampa Bay today to see what kind of damage I could do on our family Christmas dinner. My brother had bought a HUGE tenderloin that I cleaned up with the suji. The head on this thing was the diameter of a small ribeye or "club" steak!!!!! Worked like a charm. My poor brother has some Henckels and a Kyocera ceramic santoku that has no edge left on it whatsoever. I got to cut up a few Roma tomatoes with the gyuto and it worked very well. The huge tenderloin was seared and allowed to drink up a tiny bit of smoke on the BGE before it was turned into the Beef Wellington from hell. The funny part is that I had put a wood skewer in it lenghtwise when we had it on the BGE to hold the tail together and my mom did not remove it when wrapping it in the puff pastry and mushroom mash. When I started slicing it with the suji, I thought that I had left some connective tissue in the middle because the suji just reuqire a little bit of pressure to slice cleanly right through the wet wood skewer. D'OH!!! I can't wait to see how these things cut when I get a "real" edge on them!!!!