Sujihiki options - thoughts on Moritaka and some others?

Thinking of spending up to about $200 on a 270mm suji to just finish up the set so that I can get over the obsession!

Talked to Paul at PF a bit about it and he likes the Moritaka (Aogami Blue #2) as a very good blade at a very reasonable price for what you get. His comments were (summarized):

- cool looking (if you like the kurouchi look, which I think it's neat and very different than the "pretty" knives)

- truly handmade

- currently very well priced at about $175 CAD + tax + shipping = ~$207

- crazy sharp and easy to get sharp and keep sharp

- Carbon isn't hard to maintain - just common sense - but does require some care and attention

- can be a bit susceptible to chipping but careful usage takes care of that and if it happens, you just slowly grind it out over time

- his customers love the Moritaka 

- the comments on the fora (forums?) about them tend to be people expecting perfection, but a knife like this, by its nature, isn't perfect so you have to temper your expectations

Other options that I looked at were the Sakai Takayuki Grand Chef:

- about the same price for the Wa handle...western handle is about $20 more. Seems like a good knife overall. Nothing amazing and possibly better options for the same price...?

Hattori FH-13C - cocobolo handle on the forum knife

- whether the black micarta, cocobolo, or ebony handle, they're all $235 from JCK so shipping and duty aren't really issues...so many good reviews of them and I don't have to worry about the Carbon issues that I'm already not great at dealing with (sometimes, a couple of drops of water or a piece of food might be on my knife because I'm working in a hurry and don't want to be washing and wiping down a blade)

- blade is one of the thinnest I've seen at 2mm, which seems like a nice feature in a suji

- it's just so pretty!  http://japanesechefsknife.com/SPECIALS.html#FH SP

Open to other options in that same price range...? Should I be looking at the Konosuke or the like?

Mostly, it'll be used for roast meats and poultry and other "slicing" duties. 

Thanks guys - the blush was because I made a decision and it's en route. Very excited.

FH...I went for ease of care and looks and overall good reviews. Cocobolo handle. Slice for show.

I may get a Moritaka gyuto down the road...just to have something different that can get sickly sharp.

Holy molars! The Japanese really know how to ship...it showed up this morning after I ordered it on Monday afternoon (just before 5pm which is early Tuesday in Japan)! I'm a big fan of EMS.

It's pretty...pics later.

I like it a lot. It's light and feels solid and it's beautiful and and and!!!

I love the handle, too. It's gorgeous. Higher profile than I expected, but I think I like it more for that.

Definitely a suji...the blade height looks larger proportionately there than it actually is because the angle makes the blade look shorter than it is. I love how light it is. I can't wait to hack up a big hunk of meat.

Yeah, my kitchen lights just have crappy angles to the counter (seriously, the counter's always dark when I'm chopping). I end up having to stand off to the side just to get light when taking a pic.