Which would better compliment my set - a 240mm Gyuto, or a Suji?

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Insufficient scientific data? Well I just go by my own experience with poly, and the many chefs I hear say, "Damn [expletives deleted] poly-boards we have to use at work!" There is an absolute glut of pulp peer review literature out there, like studies to show that parents of children with autism suffer more stress than the average. So I am actually opposed to initiating any further research on cutting boards. A cherry or Japanese Ho/magnolia wood edge-grain board is a good cheap alternative to end-grain if you don't want to spend the money and still want wood.

Yes I do admit I am unabashed in my promotion of BoardSmith. Dave essentially retired and passed the business onto a very competent outfit, and he is still a rockstar here.
 
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In fact, the only blades in the price range in A2/AS are Kohetsu A2, Harukaze AS and A2, and Tanaka Kurouchi A2 from what I can see.

Jay I hope you're still with us, I missed this comment. I'd shy away from the Kohetsu, known to have serious construction issues, don't know anything of the Harukaze, the Tanaka is considered a great value, but I don't recall if it is especially reactive or not.

It was mentioned so I will elaborate: Some people make a big deal about handles, but really there is very little difference in "conventional" western and Japanese handles so far as ordinary healthy hands are concerned. I do have a slight preference for handles where the bottom drops down in towards the back end. Far more important is a relaxed pinch-grip, and that primarily entails realizing that you 2 smaller fingers should be your power generators. They sit farthest toward the back end of the handle and they have most the leverage. All of your other fingers should be muchly just in for the ride.
 
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