Hello my friends I am looking for a suji knife, mainly for cleaning some fish, mostly salmon and also for some general slicing during service. I want a japanese knife, kurouchi finish if possible if not maybe a carbon steel knife that i can force some nice mustard patina on. It would be important to buy something made out of a steel that is not so hard, so it wont chip when cleaning some fish, im just afraid of that. thank you for your suggestions in advnce my friends. Have a nice day p.s. also im planning to spend tops 300 bucks, it would be nice to get something nice and good for just 200 or around that, but if necessary, i wnat something that will stay with me for a long time.