I was thinking of getting a knife from you as a gift for a friend and had a couple questions:
Can the Yanagibas/Sushi Knives be used for carving/roasts/turkey/etc. or should they only be used for sashimi? I like how they look more than the Sujihikis, but the knife will probably be used more for roasts/etc.
If I ordered one this weekend would I be able to receive it by next Friday? (It's for a gift.) I live in New York.
I had narrowed it down to the following: do you think one is better than the other or is there another you'd recommend in this price range ($150-$300) as a gift?
Tanaka Damascus Sashimi 270mmhttp://www.chefknivestogo.com/tanakasashimi1.html
Kikuichi Carbon Yanagi Sashimi 240mmhttp://www.chefknivestogo.com/kicayasa27.html
Thanks a lot!