I see the subject come up in many threads, What knife is best for this, or that etc. Most recently it was "what do you use your slicer for", and it got me to thinking that a lot of people use a different knife for a different task, and even more people may not really be sure what may be the better knife to use. So post it up! Let us know what you use your sujihiki, gyuto, santuko, petty, yanagi, deba, and any and all of the others for. The reverse is fine also in that what knife do you prefer to use for slicing, chopping, mincing, opening packages, and everything else. I remember a member once questioned why I had used a smaller knife to slice chicken breast into 1/8" thick pieces, and found that my use of a petty to cover for the western type slicer I no longer had (yea sold off all those Germans to get another couple J knives lol) was not the best choice even though it was super thin and sharp (prob could be ok if longer though) and have been using a 240mm gyuto most times ever since. This will also be a good place to discuss if you can expect to make good use of your next intended purchase, or if it will just be a bunch of money in a knife block. I am going to start off with what do you believe to be a good choice for slicing.