What's the wa equivalent of a Hiromoto 240?

What is a good 240 mm gyuto? Carbon cladded in stainless steel. Medium weight and not really thin at the spine. But thin above the edge. Good tapering. Wa-handled.

And preferably reasonably priced. At least a good price-performance ratio.

The Itinomonn at JNS comes to mind.

http://www.japanesenaturalstones.com/itinomonn-kasumi-240mm-wa-gyuto/

Jon's Kochi line is another option.

EdipisReks said:

Jon's Kochi line is another option.

Click to expand...

I agree, but the shipping and import duties to the Netherlands can be prohibitive.

I didn't catch that, good call.

That Facebook-page looks so familiar. Isn't that the one of a well-known American salesman??

not sure just googled kanehiro and it sent me to that, IDK if it has any affiliation with that

on the side note, how hard and expensive it is to switch a western handle to a wa handle say on a hiromoto

Thanks guys! I've just found a couple of Itinomonn threads and even an Itinomonn vs Kochi thread . The Itinomonn is very appealing, also given that it is in stock and pretty close by (Denmark).

Is there anyone who can compare the Kanehiro to the Itinomonn/Kochi. I'm particularly interested in the things you cannot see on photographs or read from the specs: grind and cross-sectional geometry. Thin behind the edge is a must for me, since I'll be using this knife mainly for (hard) veggies like cabbages.