Masamoto or Suisin?

[littlepotato]

Been wanting to upgrade my Suisin Inox suji and narrowed it down to two but can't decide..

Masamoto SW 240mm sujihiki

or

Suisin Inox Honyaki 240mm sujihiki

For usage/preference:
Right handed
Professional chef.
Good workhorse knife
Wa-handle (not fussed to be honest)
Stainless
I sharpen all my knives on a weekly basis (minimum) on a whetstone - using a steel if need be
Monosteel (as I play around with the grind/edge ratio every now and then)
K-tip style would be nice but very hard to find a nice k-tip sujihiki....


Would love to hear opinions and pros and cons of each knife.
Also open to any suggestions.

Thanks

 

[daveb]

Welcome to the forum.

I do love my Tadatuna 240 INOX suji. (A Frames retails them)

 

[James12]

I prefer the 240mm Suisin Gyuto. I just feel that the weight is right and well balanced. So it feels very nice in my hand and very sharp too.

 

[Customfan]

For your use, masamoto, own both lines in various vrsions and Suisin is nimbler but also much thinner, since you are looking for a workhorse, masamoto would be my choice...

 

[littlepotato]

For your use, masamoto, own both lines in various vrsions and Suisin is nimbler but also much thinner, since you are looking for a workhorse, masamoto would be my choice...

I see, thank you!
What are they like to use and sharpen?