Anyone use gyutos or sujihikis?
I'm about to buy some high quality knives and I'm leaning towards a sujihiki which means flesh slicer and gyuto means chefs knife. The sujihiki is a little thinner and slightly narrower. Looking at the misono Swedish carbon. Wanting something with a higher rOckwell hardness (HRC)
These are 61. Was curious how well one of these 330mm blades do on briskets? I have reall good knife control so I'm thinking this will be a step up. Anyone with experience with these Western style Japanese knives feel free to comment.
Great for slicing and prep, no so much for butchering. IMO. 330 Is loooong.
Yoshihiro 270mm gyuto
Next to my 10" Lamson
Gyuto is a Chef's knife, Sujihiki is a slicer, they will both work with brisket. Obviously, the sujihiki will have less drag when pulling through the meat, as the blade is thinner and shallower. You won't go wrong with either one.
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