[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

 

[mackan110]

the 240mm sujihiki is sould out (dont like the one with dimples)

if you would spend 200-250$ on a sujihiki that you can slice meat, fish and veg with. which one?

pref WA-handle

 

[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.

 

[foody518]

http://www.cleancut.se/ A Swedish vendor, if that helps