Holy shit lepus, you were not kidding when saying I needed to add a good suji to my block! Will get to that in a second though. I received the knife today and was immediately struck by how light it is, especially given the weight of the 240 gyuto I have. I'd probably place this suji in the mid 4oz range. I was also incredibly impressed with the blade finish.
The kasumi line is subtle, but noticeable and there is a sort of wavy visual effect against the relatively straight, horizontal treatment.
The handle is the same stock handle that came with the gytuto and is altogether a bit too beefy for the knife. That said, balance is right at a pinch grip. Still, this is a prime candidate for a rehandle. Along those lines, the distance between handle and heal/choil is smaller than the gyuto, and a bit cramping.
The grind on the blade is nearly identical to the gyuto though more subtle and in a shorter/longer package. OOTB edge is similar to the gyuto; Not that sharp.
Back to my first comment: While this is my first real JK suji, I can't expound on its relative merits or lack there of. My past experience with slicers, which did see a lot of use, was limited to a precis 10in and a Global 9in. Given that, I can't expound on the relative virtues of this knife vs. others, but can say my first impressions have been eye opening. I put it to work tonight on yellowfin sashimi duty, and never before have I been able to achieve such uniform cuts through the meat of the fish. Despite its pedestrian edge OOTB, the additional length and refined geometry were immediately apparent in quality and ease of slicing.
The knife does have some flex, and even before my first cut, I thought "I could easily use this as a fillet knife".
Will have more pictures to follow, but the first couple I took were just trying to capture the great kasumi finish which, I don't think they did all that well.