To make it short, I would really love to practice some of the arts of very high quality sushi making, and from what I've been told this is a skill I'd be wise to learn. Unfortunately, I have to operate on a college student budget...and usuba bocho do not seem to have an economy level. so my question is....what is the best way I can learn this without one, or is there some slightly lesser knife out there that's still capable of adequately practicing it? and on that subject, would it be worth my time to pick up deba and sashimi bocho as well? If so..where can I find these? I know the wokshop sells some that are quite affordable, but as much as I love the things I've bought from them previously I don't know enough about them to be very certain as to their quality. This is a very difficult subject to find information on, so any help would be greatly appreciated.