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Old 06-06-2013, 02:50 PM   #3
landarc
somebody shut me the fark up.

 
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Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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