So this question is geared towards pro chefs.
I've been looking for a new Honesuki knife for a little will now. Been looking at three different knives, all slightly different from metal, shape, and bevels. This knife is going to be strictly used for butchering rabbit, quail, squab, pheasant, goats, etc. I currently been using a masahiro for the last 5 years.
These are the 3 makers i been looking at:
Heiji's from Jon, Yoshikane skd kasumi, or Takeda's.
Looking for feedback on these three preferably if not then another wa handled knife from japan.