So I'm currently in the market for slicers. I plan on using for it slicing fillets, garnishes, and any other work that I cannot do on a mandolin. My co-workers and chef have given me some info but I'm looking for more advice from other people who have a lot of experience with Japanese knives. Like the different type of blade materials, handling and how well they maintain an edge. I know the basics but stuff like virgin steel, stain resistant steel, and Molybdenum has me wondering whats the difference and how much they reflect durability of the blade, edge, and overall sharpness.
My budget is around 160 USD.
Knives I'm looking at right now:
CN5424 Masamoto High carbon steel Sujihiki 240mm
Misono Swedish Carbon Steel Sujihiki
Korin Stain-Resistant Yanagi
Both of the knives below, I can potentially get a 40% discount on.
Miyabi Fusion Slicer
Shun Pro Sho Yanagiba Slicer
Any advice would be appreciated!