I am thinking about satisfying my big need (soon moving back to a country where minced meat is about the same price as Sirloin here...) for a 330 suji
Willing to go custom or "standard"
- Kiritsuke or standard tip?
- Low tip (think Yanagi) or high?
- Blade height at heel?
Anything else to think through before pulling the trigger?
I am a lefty, so most Yanis get really expensive otherwise i would have considered one.