I usually use a 210 fowler, my chef has a 210 kono hd2. I used it the other night as a line slicer, was nice, I chopped a pepper amongst my slicing, it did the job, not much knuckle clearance though, I wouldn't be doing a ton of chiffonading with it. It had reasonably less drag than my fowler, the fowler 210 has plenty knuckle clearance to make it a better all around knife, but worse slicer. Oh, I diced a tomato with the kono beautifully as well :lol2:. Oh and sliced a freakin ton of protein. I know a guy who rates his ginga up there, I have never used it though personally, so I can't tell you. I also have a 240 mario gyutohiki, but it's a little bit long for my line, it's really awesome though.