I need a knife to slice cured meats. Mostly concerned with jamon, salami (thick ones), capicollo, bresaola, etc. They all need to be sliced super thin, and although I could buy a deli slicer I don't have the space to put one in my apartment. It would also be handy to be able to do other work like carving big hunks of meat but THIN cured meat is my main concern.
I suspect this means I'll need a very small bevel, probably single bevel and it needs to be crazy sharp.
I don't mind the type of steel.
I'm in Australia, and I don't have a budget. I'm willing to pay for quality although I don't really care about fancy damascus patterns.
Currently looking at this:
FB-4 Sakimaru Takohiki 270mm
Open to suggestions as to whether I need to go yanagiba or sujihiki. As I understand, yanagiba will probably give me a thinner, finer cut whereas suji will be more versatile.