This is going to be good. Marko, go for it, I have a 360 yanagi, a 330 yanagi, and 300 yanagi. My shigefusa 360 is a joy to use, but it's a thin yanagi with no flex obviously. There is nothing too long about a 330 or 360 if you are on a big slicing station, when you slice a full roast with a single draw cut, I don't see what's to complain about really, would be curious to give a suji a go in that size. But, I personally have no need, most of the meat I slice comes out of a pan, off the grill or out of an immersion circulator and hardly requires more than my 240 suji. I'm sure somebody out there is just salivating over the idea of this knife though hehe, have fun making it, because I bet you are going to be bugged for more than one.