So I got an inquiry about the Hiro AS 300mm from a guy looking to find a knife for maki rolls. He's in a pro kitchen, just starting out, near broke, and needs a knife that can handle 2-5 rolls at once.
I'm sure the Hiro can do it, but it also seems like it might be overkill. That and the guy is low on cash and I can't help but think there are cheaper alternatives that can get the job done at least as well if not better. Fujiwara 270 gyuto comes to mind at half the price. I was also thinking (might be crazy) that a CCK could do the job.
Any thoughts out there on this? I'm just trying to help the guy out and let him know what other, possibly better, definitely cheaper, possibilities might be.