LOCATION What country are you in? USA KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Slicer Are you right or left handed? Right Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Any What length of knife (blade) are you interested in (in inches or millimeters)? 270 mm Do you require a stainless knife? (Yes or no) No, but stainless cladding would be nice What is your absolute maximum budget for your knife? $420 KNIFE USE Do you primarily intend to use this knife at home or a professional environment? Home What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.) Slicing beef and pork roasts What knife, if any, are you replacing? Currently using MAC superior bread knife for this task Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.) Push cutting and slicing What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.) Not sure! Edge Retention (i.e., length of time you want the edge to last without sharpening)? Not important since it will be used sparingly KNIFE MAINTENANCE Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes Do you sharpen your own knives? (Yes or no.) Yes Hi everyone, I've never owned a quality slicer knife and would like to find out what I've been missing. Roasts are the favorite type of meat to cook in our household, and I'd say we make close to two per week on average. On one hand that's not a lot of use for a dedicated knife, but on the other hand I got this perfect slot in my knife block... Here are a couple of options that appeal to me: KOCHI 270MM KUROUCHI STAINLESS CLAD CARBON WA-SUJIHIKI (assuming it comes back in stock) https://www.japaneseknifeimports.co...mm-kurouchi-stainless-clad-carbon-wa-sujihiki FUJIMOTO NASHIJI SUJIHIKI 270MM https://knifewear.com/products/fujimoto-nashiji-sujihiki-270mm Takeda NAS Yanagiba 270mm is another one, which is why I set my max budget at $420, but I've seen significant negativity regarding Takeda knives here, and I'm not even sure what I'd be getting with it over, say, the Fujimoto that's half the price. All ideas welcome, thanks in advance.