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Hi all, looking to replace a knife to carve / cut meats with. I gather a sujihiki is the carver but most meats I cut have bone in and they have a relatively delicate edge? Anyhow, survey below: Australia, Tas.. but a friend is going to Japan soon, so may have a chance to request a purchase...

Hi all, Been lurking and learning a long time and am loving the wealth of info and depth of knowledge on here. I'm just getting into it all (at least in comparison to the knife nuts I see here!) and trying to keep the purchasing compulsion and sharpening OCD in check to something that's...