Over the years I've collected a pretty nice set of Western knives. I have quite a few Sabatiers, a couple of Wusthofs, a few old Henkels along with some Forscheners. As far as Japanese knives go, I have a Masomoto 270mm HC gyuto and a Konesuke HD 6" petty. I would like to expand my Japanese knife collection.
The other day I took a pork shoulder (with bone) and trimmed the fat and skin and diced it up to make sausage. I used a 10" Sabatier slicer and a Sabatier 6" Nogent "slicing" knife. What Japanese knives are the equivalent of the Sabatiers I used or what better type and brands of Japanese knives would you guys recommend for that chore? A suji and honesuki? I prefer carbon over stainless and I would be hand sharpening these on water stones.