Looking for a Sujihiki for slicing raw fish

[Homruh]

So as the title says, looking for a sujihiki that will be good for slicing raw fish for nigiri/sashimi.
I'm very new to sushi, and I'd like to get a sujihiki for that purpose. Yes, I know a yanagiba would be better for the task but I think that I'm too new to learn how to sharpen one properly.
I recently worked for a really good sushi chef that uses a sujihiki for his nigiri and sashimi (thats where i got my motivation to get started with fish)

Knife type: Sujihiki
Steel: preferred white steel, I like sharpening so I wouldnt mind less-good edge retention for great sharpness.
Price: probably up to $300, I would not mind a rustic suji as long as it will perform well
Size: I think 210-240mm. if any of you have experience slicing raw fish with a suji and would choose otherwise then I'd love to hear!

what I think is good is a low-heel suji, I think the ones on the lighter and laserish side would be better for the task but I know nothing about slicing fish

p.s: if sharpening single bevels is not as hard as I think, and if any of you have a good video about it I'd also love to know

 

[Homruh]

Found Kagekiyo Sujihiki in carbon, it's slighly out of budget but so far the best one I was able to find! It's just beautiful
https://carbonknifeco.com/products/kagekiyo-white-2-sujihiki-240mm?variant=40540960817213

 

[stringer]

Ashi Ginga is the easiest answer if you can find what you want in stock. They are available in many different lengths, wa or yo, carbon or stainless. Excellent quality and consistency. I have three in different lengths.

 

[HumbleHomeCook]

Paging @Ochazuke ...

 

[kujaku]

Ashi Ginga is the easiest answer if you can find what you want in stock. They are available in many different lengths, wa or yo, carbon or stainless. Excellent quality and consistency. I have three in different lengths.

Before watching KKF, I always remind myself, "I d o n ’ t n e e d a n y m o r e k n i v e s," but reading the reviews about Ashi knives here makes it very difficult to resist that feeling.

 

[stringer]

Before watching KKF, I always remind myself, "I d o n ’ t n e e d a n y m o r e k n i v e s," but reading the reviews about Ashi knives here makes it very difficult to resist that feeling.

I wouldn't recommend them if you were primarily cutting brisket, a little laserish. But for fish, you can't beat them, dollar for dollar.

 

[Transmaster]

I purchased this JCK Natures Gekko series 240mm Sujihiki VG-10 stainless steel blade core that is clad on both sides by a 15-layer Damascus stainless steel (HRc. 60-61. 50/50 symmetrically ground double beveled edge). This is the 3rd knife of this series I have purchased from JCK great price and excellent blades.

 

[mengwong]

Rustic, budget, carbon, and as close to a yanagiba as you’re going to get while still remaining technically a double bevel sujihiki: the Fujiwara Kanefusa FKH in SK-4 steel. At this price point why not go to 270?

I've been using the 270 Suji for several months now as a sushi chef working around 50-70 hours a week. The factory edge is closer to a 90/10

Here, seen slicing terrine. Coffee etched.

 

[Qapla']

Are you righty?

 

[stringer]

I bought an old rusty chef knife and am attempting to make one. Rough shaping with the belt sander is done.

 

[Homruh]

ye

Are you righty?

 

[mengwong]

LEVEL 10
Have sujihiki, don't need yanagiba

LEVEL 100
Have sujihiki, don't need deba

 

[Transmaster]

LEVEL 10
Have sujihiki, don't need yanagiba

LEVEL 100
Have sujihiki, don't need deba

I have this thought running in my head. Gyuto or a Santoku, or a Kiritsuke. I have a 2 excellent Gyuto's, I hate the 2 Santoku's I have for one reason, I consider them Chinese knockoffs. Not because they are made in China but the companies that make them have a whole false front about the quality of Japanese knives, and it is not until you get down it the very fine print to see where they were actually made. I have not used them since I purchased Seki made Gyuto's from JCK. On YouTube I watch the Japanese cooking shows as much to see the knife used and how as the food prepared. I don't notice the Santoku used much it is mostly Excaliber sized Gyuto's, if not a Gyuto it is a Kiritsuke/Bunka. I watched a few master chef's using a Honesuki knife to prepare garlic. Since I no longer use the Santoku's thanks to the Gyutos, I have a wonderful JCK 240mm Natures Gekko Sujihiki, and an equally good KCK 140mm Blue Clouds Series Nashifi Kiritsuke. I am thinking about getting a larger Kiritsuke. I might get a Honesuki for vegetable prep it would never be used as a boning knife I have a magical Wüsthof Ikone boner to do that