The Suisin IH is an absolutely superb piece of craftsmanship; to date, their Gyuto is my favorite overall single knife though there are a few nipping at its heels. It is priced commensurately, as well. The Konosukes are just so close & so damn good... it boils down to price point & personal preference. Notes:
Konos have smaller diameter Wa's, and the Suisins have much better F&F on their sayas."Things to think about,"
the point the Lunatic
raises about size might apply to you depending upon what you're actually using the knife for. You type parenthetically about a meat-slicer though you never say you are buying a knife to slice meat... nor what meat if that were the case.. or where. If you are slicing chicken breasts, sandwiches, single steaks... chit like that at home, a 180-210 is up your alley. If you're slicing roasts, turkey breasts, large fish filets, and things of that nature, consider, as the Lunatic
alludes to, a 240-270mm.
Another competitor in this fight is the Richmond Laser<--link
offered in AEB-l stainless-steel. It runs $15 less than the Kono HD of which I prefer steel wise, but it looks in the picture a bit shallower at the heel so you may prefer the profile though I do suspect its the 180 in the photo which would skew the proportion.
For $5 less the reactive steel Konosuke W#2<--link
is a veritable badass lightweight capable of sickening edges.
Lotsa choices partner, but as usual, we know very little about you thus far & recommendations are sort of cursory. We do the best with what information you proffer. Feel free to keep the questions flowing...