Thinking of spending up to about $200 on a 270mm suji to just finish up the set so that I can get over the obsession! Talked to Paul at PF a bit about it and he likes the Moritaka (Aogami Blue #2) as a very good blade at a very reasonable price for what you get. His comments were (summarized): - cool looking (if you like the kurouchi look, which I think it's neat and very different than the "pretty" knives) - truly handmade - currently very well priced at about $175 CAD + tax + shipping = ~$207 - crazy sharp and easy to get sharp and keep sharp - Carbon isn't hard to maintain - just common sense - but does require some care and attention - can be a bit susceptible to chipping but careful usage takes care of that and if it happens, you just slowly grind it out over time - his customers love the Moritaka - the comments on the fora (forums?) about them tend to be people expecting perfection, but a knife like this, by its nature, isn't perfect so you have to temper your expectations Other options that I looked at were the Sakai Takayuki Grand Chef: - about the same price for the Wa handle...western handle is about $20 more. Seems like a good knife overall. Nothing amazing and possibly better options for the same price...? Hattori FH-13C - cocobolo handle on the forum knife - whether the black micarta, cocobolo, or ebony handle, they're all $235 from JCK so shipping and duty aren't really issues...so many good reviews of them and I don't have to worry about the Carbon issues that I'm already not great at dealing with (sometimes, a couple of drops of water or a piece of food might be on my knife because I'm working in a hurry and don't want to be washing and wiping down a blade) - blade is one of the thinnest I've seen at 2mm, which seems like a nice feature in a suji - it's just so pretty! http://japanesechefsknife.com/SPECIALS.html#FH SP Open to other options in that same price range...? Should I be looking at the Konosuke or the like? Mostly, it'll be used for roast meats and poultry and other "slicing" duties.