I work in western kitchens, but do break down whole fish and would like a yanagi for butchering, skinning and portioning. I am leaning towards 270mm. Not looking to spend a ton, as I won't be using it a ton, but don't mind buying something mid range. Suggestions? Or comments on the ones below? Anything else I should look at?
Yoshihiro in White #2 from Jon, $210
Masamoto Kasumi in White #1 at Korin, $230
Masamoto Hon Kasumi in White #1 at Korin, $311
Mizuno Hon Kasumi in White #2 from Koki, $267
Mizuno Hontanren in Blue #2 from Koki, $310
Monzaburo Hon Kasumi in White #2 at A Frames, $214
I don't really have a preference between White and Blue, or One and Two. I would prefer a saya and a decent handle. I might get it rehandled at some point, so it doesn't have to be perfect. I guess I would prefer to stay closer to $200, if I went over $300, I would be tempted to go a little higher and get the Shige Kasumi from A Frames for $385. Is the Masamoto Hon Kasumi worth the extra $80 over the lower Kasumi line? Korin is kinda local, so I can check these out in person.