I'm a home cook looking to get a wa sujihiki for all purpose work, trimming, small fish, and slicing. Most of the sujis I see are yo handled, but I have an affinity for the wa. I'm looking in the budget range (sub $150), and preferably Stainless, but I take care of my carbons (I have two shirogami knives). I was wondering if anyone had suggestions for japanese handled sujis in that price range. Additionally, with the range of uses I envision for this slicer, do you think a 210 or a 240mm would be better?