It took me too long to write this so others have chimed in echoing many of my thoughts, but here it was anyhow.1st
, I know of no way to filter that search.2nd, Let me preface my recommendation by saying this loud & clear. Bear in mind this is not directed solely at you, “When I make a recommendation it is based off a long career in professional food service, the immense amount of knives & stones I own & use, the scores more I have used, and the opinions formed therefore. I do not work for CKTG. I have no vested interest in CKTG. I have never even spoken with the Proprietors of said business in person nor over the phone… though I look forward to the day. I do not have any fiduciary responsibilities for - nor relationships with - any knife makers, handle makers, stone makers, zero gravity makers, or any other related or non-related business that causes me any conflict of interest creating my suggestions. I REGULARLY suggest knives that I personally dislike, some I detest, because they are most appropriate for the case study. I am not a religious man, and there is no Holy Trinity of knives in my notebook that I spit out on rotate. I may recommend the same knife for you as I had many times before for others, but I had NOT recommended that very same knife many more times, as well.”
That said, here is the opinion of just one old man’s crazy banter.
Your parameters limit you from the go, but IMO, the Katsushige Anryu<--link
is classic yet refined, hefty yet nimble, gorgeous yet unpretentious; it is one of my favorite lines on the site. This knife is a middle-weight that has some heft of which in concert with an impeccable grind intensifies its cutting power allowing it to fall through food effortlessly. It is a fun knife to use. Along with that benefit, it [weight] can cause fatigue if you're machine gunning it for extended periods of time; in a residential environment this trait might be moot. When you have this knife in hand, it feels like you have A KNIFE in hand. It has a hammered stainless-cladding over a Hitachi Blue#2 core that has been heat treated to a hardness in which gives good edge retention & potential, but still need be respected as she is undeniably hard steel.
The next knife I think about strays from your tsuchime or nashiji cladding request, but it’s performance belies its $190 price tag. This Tanaka Sekiso<--link
has a beautiful iron suminagashi cladding over the previously used Hitachi Blue#2 core that has been heat treated to a lower hardness in which will afford you a much more durable edge. It is still a respectable Hrc60 which takes a great edge & still offer very good edge retention in this knife’s example. This is one of those knives that performs far better than it looks like, and it already looks like a badass.
The one thing I take issue with on this knife is it’s typically taller than I prefer in my knives, but you have said little about what you like in & look for in a knife & furthermore, as most of these knives are hand made, they can vary wildly in height so you request what you like in the comment box. Bear in mind, this picture below has a custom handle.
At the same price point & again w/o your preferred finishes, the Richmond Kohetsu <--link
in Hitachi Blue Super steel core has a stainless kasumi cladding, instead. It has a high tip with a sweeping radius to the belly & spine, and I find this knife to work really well for racquet grip rock/glide cutting though it still pushes with a pinch more than adequately. Nice F&F, great steel – that is rather hard, perfect warhorse of a handle, and a great all-arounder. This picture below is of the 210.
Pettys: I’m going to choose a 150mm as this an extremely versatile length when paired with a little height make an adaptable little weapon in the kitchen. Your finish requests I’m going to throw out the window as $125 is already difficult. Here’s a quick list with two knives coming from makers from above; not for the ludicrous novelty of a set, but because they work:
Slicer: I’m going to choose a 270mm as this is the most useable length in most scenarios. Your finish requests I’m going to throw out the window as $125 is already difficult. Here’s a no-frills affordable idea @$90 <--link
that will most likely out perform any slicer you’ve ever utilized.