I'Ve tinkered around with the idea of taking some boat work in the future cooking and that led me to assessing my kit for the ocean. i brought a semi stainless knife for a 3 month stint in the caribbean on a boat and had to be pretty vigilant to keep it in good condition. naturally working on a boat, you would come across a lot of fish. that leads me to my question of who has owned or currently owns a stainless yanagi? what are your guys recommendations and impressions? the only one that really comes to mind is a suisin inox but i'd love to hear about others both on the low and high end. thanks!