So I've been reading about how well people think 210 petty knives are for line work. All I've been doing is cooking fish at work and I've been using this piece of crap dexter Yanagiba that is around 23cm. Of course the dexter is sharp and it does its job but I am pretty tired of using a 25 dollar knife for slicing 50 dollar tuna entrees. Lol! If anyone has a suggestion for a reasonably inexpensive slicer in the 210-250 range please let me know. I just got a really nice 270mm kanemasa suji with a custom handle by Kaleab. But I can't work the line with the knife as its too long. My station is a lowboy with an approximately 12 inch cutting board on top. There is not much wiggle room.
I am really happy with the quality of my sujihiki but I want something shorter and prefferably wa handled.
Thanks for any and all input