I'm thinking of getting a 270mm sujihiki.
here's the current shortlist:
Kikuichi Elite Carbon
I'm a home cook. I have EP apex and a Norton 1000/4000. I'd mostly be slicing meats but would do some fish until I splurge for a fish-specific knife.
I have a soft spot for low-mid range carbon steel and so have mostly been looking at Misono's swedish dragon vs Kikuichi's elite carbon. I've been leaning toward the Misono because i've not heard anything bad about it. Also, small design details like a stamped dragon vs Kik's kanji which looks screened on CKTG's photo but stamped on the video might make a difference to me. But, i feel like I don't have enough info on Kikuichi's steel to make an informed decision. Does someone have experience with it? The Fujiwara carbon is also on the short list. Also not very informed about the steel. CKTG says HRC of 60 while JCK says 58-59. Not sure i would be able to tell the difference anyway.
I would also consider getting a decent stainless Suji. I looked at the Artifex and the Gesshin Uraku. The Gesshin's profile seems to be the odd one out, but very attractive. Somewhere between a Suji and a Gyuto? I love what Mark's doing with Lamson so I'd be proud to have one of those knives too.
pretty fortunate to have such nice choices...
thanks in advance for the help!