Ok, after spending way too much over the holidays, I've readjusted my "needs" and decided to scale back my purchase of a new suji from the $300 range to the $200 range.
The contenders are now kikuichi carbon ($150) and Hiro AS ($225) both 270's.
Questions for those of you who've used them:
Which is the better cutter, geometry, profile?
Is the Kikuichi really as good as they say?
Is there anything other the Hiro does better (other than look badass when thinned and patina'd along the edge) than the Kikuichi for the extra $$$?
What would you guys do? I just need a quality suji for portioning, trimming meat and fish, and slicing of cooked protiens. I teach, so no serious production volume these days.