I am thinking about satisfying my big need (soon moving back to a country where minced meat is about the same price as Sirloin here...) for a 330 suji :O
Willing to go custom or "standard"
- Kiritsuke or standard tip?
- Low tip (think Yanagi) or high?
- Blade height at heel?
Anything else to think through before pulling the trigger?
I am a lefty, so most Yanis get really expensive otherwise i would have considered one.
In Japanese production knives sujis are often among the heavily biased knives, usually for righties of course. So if you're a lefty like I am you might wanna look for makers that offer lefty grinds. Misono (before the big pricehike) was one of the options when I was in the market for a long suji 1-2 years ago.
I want a big suji, too...
I want a smaller one
The one I ended up with 1-2 years ago was an old stock 370 mm carbon suji from Japanese Yahoo auctions for less than $ 200 shipped.
I have a 330. Love it. Ashi Hamono Gesshin Ginga from JKI. Very light and thin. I use it mostly for breaking down tuna loin into soku blocks and sashimi. I wish my knife bag was 2" longer though, I worry about it when carrying it around, it doesn't fit properly and I get wierd looks when carrying it by hand walking to work. oO
Get one of the makers, like Dave, to make one to your specification (get those nice handles too). His suji profile looks like what you are describing.