[rick alan]

I"ve used slicers for everything, so why not. You do have to be careful about thickness as Millions noted.

I'll second foody here, these are good knives by all accounts. Availability is an issue these days so choices are limited.

If Amazon will ship to Sweden here is another to consider. No persoanl experience but haven't heard any bad about these:


There are some German dealers, Benuser knows them and I'm looking for the info on one I actually bought from before. Here is one: https://www.japan-messer-shop.de/

These folks are suppose to carry Ashi Hamono Ginga, but I didn't see it listed.

You might also consider a Takamura R2 210 gyuto, they are not very tall and are extremely thin, and R2 steel is one of my favorites.

 

[rick alan]

Damn, I looked on Blueway but couldn't find the 240.  It's a real laser, probably your best choice though I might go for the Fu Ru Ka Zan if I knew more about its geometry.

 

[rick alan]

Just for the heck of it, suji in action, this Konosuki is practically identical to the Ginga, except in price.

 

[rick alan]

But of course!  The MB is your great friend.

 

[rick alan]

I don't know why it's selling for less, but the edge properties of the Yoshihiro Powdered Steel knife will be better, though I can't say about the thickness on edge. They do have a suji in AUS10 which is significantly better than AUS8.

http://www.echefknife.com/knife-typ...hardened-sujihiki-slicer-chefs-knife-779.html

The Ginga is a known quantity, laser thin and AEB-L steel. Gets real sharp real easy but will require frequent touchups compared to the other high-end steels. It's a fair trade off.

 

[rick alan]

I think it was a bit over enthusiastic to say the KS had magical steel, and anyways it seems Masamoto has been riding on their reputation for a while now, the quality isn't what it used to be. On the larger side you might also take a look at the Hiromoto Gin 3 at JCK. They have nicely slender Western handles. http://www.japanesechefsknife.com/Page4.html#GingamiNo.3

 

[rick alan]

If I knew more about the Fu Rin Ka Zan I might favor it over the Ginga (Swedish AEB-L stainless or White 2), because I like R2 steel.  Fully stainless, gets sharp as carbon, very good edge retention with a conservative microbevel.  The Yoshihiro powdered steel claims laser thinness, would have very good edge holding and seems like a great deal.

You're going to have to make the decision based on all that you've read here, or elsewhere.