Torijo would not be on my short list but many people enjoy them.
Ok then let me rephrase the question. What would be best suited. A Tojiro MV yanagiba (300mm, molybdenum vanadium) or a Tojiro DP slicer (sujihiki? 270mm)
You could always hang and dry them? I don't really like fresh hachiya persimmons, but dried hachiya persimmons are delicious!
You can either
Thank you, gentlemen, for contributing to my ongoing education. So much to learn! (Which, for better or worse, hasn't stood in the way so far of plunging