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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 06-06-2013, 01:44 PM   #1
jmoney7269's Avatar
Join Date: 02-07-11
Location: brenham, texas
Default 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.
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Old 06-06-2013, 02:17 PM   #2
Hi Cheese
Knows what a fatty is.
Join Date: 05-28-13
Location: NJ

Great for slicing and prep, no so much for butchering. IMO. 330 Is loooong.

Yoshihiro 270mm gyuto

Next to my 10" Lamson

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

Join Date: 06-26-09
Location: sAn leAnDRo, CA

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.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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