I'm a professional chef looking for a 270mm sujihiki. I'm indifferent on carbon or stainless, and am stuck on what's worth it and what's not. I am biased towards the kikuichis, as I have a gyuoto and utility from them and they are excellent. I'd prefer something very thin and versatile. I'm lost, as all of these sujis seem great and highly reviewed! Any insight would be excellent. I would also prefer an eastern handle, but am much more about performance than aesthetics.
So right now im looking at (but am open to all suggestions):
Konosuke HD2 270mm semi-stainless
Kikuichi Yanagi 270mm Carbon
Kikuichi 270mm seim-stainless
Misono UX10 270mm stainless