Looking for a multipurpose slicer for professional use. Will be using it for things like scallop crudo, skinning salmon fillets, portioning tenderloins, slicing pates, etc. Would like a yanagiba or suji but doesn't have to be one of those. Don't need it to have a kiritsuke-ish-ness to it as it would be used almost exclusively for a slicing action.
Prefer Stainless in a professional kitchen but may go carbon if its worth it
No preference on single or double bevel
Don't sharpen myself (yet)
Like to keep it under $220
Prefer something lightweight and thin