I have a Toyama kasumi 270 and a Mazaki kasumi 270.
The Toyama is defenetly more refined.
If I could only keep one, that would be the one.
I reeach for it primarely when I want to slice up my coocked protein, for the best looking result.
The Mazaki I use more for the raw stuff.
I know this is what you say will be the primary job, so whats not to like?
- Actually nothing. I do like that it has a bit more "raw" feeling to it.
It kind of suits the job with the uncoocked fish/ meat.
Oh, and one more thing where I reach for the Mazaki: A roast from the grill that has a nice thick crust.
The litte more "raw" feeling of the knife fits perfectly to this task.
I am sure you´ll be happy with either one.
You should probably just ask yourself if you want a very nimble elegant suji or if you prefer a little bit more of a sturdy and and raw feeling knife.
If you are kind of "wham, bang, thank yu ma´m" in the kitchen, then go for the Mazaki.
I hope this gives you an idea of my 2 cents...
Mazaki on the right
Still Mazaki on the right