for a suji, its gonna be some clarification question on what you are looking for in a slicing knife.
-is it going to be used as an all purpose knife
-are you looking for carbon/stainless
-wa or yo handle
id start with those questions and go from there. ive used a few suji's and love them. i currently do not own one but if i were to get another knife for my set, it would be a suji. im kinda mad i sold mine but dont have as much use for them nowadays. my yanagi does my slicing
as far as boning knives go, i dont use them and do not like them. i dont like as much flex in knives as bonings generally provide. i prefer a 150mm wa-petty. i currently use a 150mm grand cheff wa-petty. it has a little give for getting tenderloins out of lamb and goat (etc) but has enough toughness to cut up or de-bone a chicken. i also like the stainless quality and would use it if i had to go back to working the line (fortunately i dont have to do line work anymore). if you have to have something besides a petty i would go for a honesuki. i owned a misono honesuki
and although it took quite a bit of work on the stones to get it where i was happy with the bevel, it was a fine choice. i wouldn't recommend a hankotsu because they scare me but they work for a lot of people here.
my recommendation would be not to spend a bunch of money on the boning or butchering knives because for me, they just dont last long and need to withstand damage. the only exception to that rule is a deba imo.
id be happy to answer any other questions if you have them