I asked a question about this before, but I'd like to be sure I order the right knife before I send $350 over the Atlantic Ocean
I am looking for a thin slicer. Now I'm considering a Moritaka or Takeda knife which are both called yanagiba.
However, people describe these knives as thin knives with a 50/50 bevel. That sounds like a sujihiki, not a yanagiba.
Were these knives accidentally labelled yanagiba? Or are they similar to a yanagiba in other ways?