hey guys, i started a new job recently and ive found that i actually need a suji more than a gyuto or any other knife. im slicing alot of cooked protiens along with some other slicing tasks. i really need to upgrade my sujihiki. ive been looking at this kochi
or this zakuri
or maybe even a kanehiro stainless clad with AS steel.
anybody had experience with any of these sujis? basically im in the market for a $300ish carbon suji 270mm in length. i would like to hear some recommendations besides these knives if youve worked with something else impressive. and yes, ill probably send jon a PM soon. thanks.