I would love to have you guys, with all your collective experience, help me out a bit in picking a Yanagiba(single bevel).
I'm thinking about a 300mm one, as that size seems ok to me and what I intend to use it for.
Making Sushi, cutting fish like Salmon, and generally present soft foods in a good way, with a good tool for the job.
I'm also kind of a traditionalist, and would prefer steels that reflects that. No Space-age fancy-schmansy stuff for me!
Also, in that same train of thought, for this particular knife, I am going for a Japanese maker.
As for finish, I do confess to liking the rustic look of a Kuro-Uchi, but that is no must.
Those of you who know me from SRP might have seen me mentioning an affinity for Pattern welded, Wootz and Suminagashi steels
Handle material would have to be a traditional Japanese one, which I think is called a WA? Octagonal shape anyway..
As a rookie in the game of JKnifes, I'm really having too many choices right now, and lots of stuff to read up on, so any and all input will be greatly appreciated.
I'm not a chef or anything, I just like cooking for my little family of four, and do prefer proper tools.
Another little factor to narrow choices down a bit is that I am left-handed.
The last thing to mention would be budget I guess.
I haven't really given that much thought really, but for the sake of argument, lets settle on anything less than a grand say.
Thanks for reading this long winded post, and for any and all help you guys could provide.