So after two years in professional kitchens with a serious knife hobby, I finally have the justifications needed for some single bevels. After a promotion, I will be breaking down whole fish (and hopefully some whole animals as well, another matter though) and possibly be doing some raw plates.
I've just ordered a 300 Gesshin Uraku yangiba from Jon. Eventually I will get a 210 deba as well, but for the time being, my trusty old vintage Dexter carbon scimitar will function quite handily for filleting purposes.
I have been working on technique for two years on a single Bester 1200, with my Hiromoto AS 240 and various others, my scimitar being my other most used knife (I've spent a good bit of time in a whole-animal butcher's shop). With just the bester and newspaper stropping, I can easily push-cut paper.
I will be getting a Gesshin 400 as a coarse stone to keep the houseknives in working order, finishing them on my bester. What I'm unsure of, is the best fine stone to start with to give me the most range in finishing primarily a yanagiba, but also possibly my gyuto, deba, and scimitar.
I've been heavily considering the Takashima Awasedo, as I'm intrigued by the possibilities of the natural stone, with its wonderful mud development. At the same time, the Rika, Kittyama, and a few of the Gesshins (5k, 6k, 8k) are highly regarded, and I seem to see them as the finishing stones for peoples yanagis all the time, both edge and blade road.
Eventually I will be getting a KS/clone to pair with my Hiro, but that's a bit farther down the road. I'm generally a minimalist, making best use of the fewest materials, so I would rather have one nice one, than a series.
Any and all opinions here would be wonderful. Thanks in advance.