I am in the market for a 270mm sujihiki to add to my collection. I will be primarily using it for slicing pates and terrines. I would imagine my best bet would be something as thin as possible.
Is the konosuke the thinnest you have? I am very partial towards white steel, all of my current knives are white steel, so I was leaning toward the konosuke white. What other knives do you carry that are similar and would fit my need? I also think that the suisin honyakis are absolutely beautiful knives, but may be a bit out of my price range (depening on my state of mind)