I am looking for a good carbon 300mm yanagiba in the $250-$350 range. This will be the first knife of this type that I have owned and am purchasing it to get paper thin slices on fish and produce. Is carbon the way to go for the blade material? I found this online made of Blue Steel #2. Does anyone know much about the Mizuno Hontanren series of knives?
http://japanesechefsknife.com/HontanrenSeries.html
Thanks
http://japanesechefsknife.com/HontanrenSeries.html
Thanks