My first thoughts echo ADAM
's, whereas yani's are not light knives; they are stiff thick spined knives, and just the same, I have not used the Kitoaka to speak about it... AARONGIBSON
I will diverge from ADAM
, though in that a 300 is overkill to slice sashimi. If we were talking Sujis which have a broader repertoire, I would lean towards the 300 if space permits, but a Yani... I don't agree.. not for a busy sushi bar. It's cumbersome to swing around.
As for his recommendation, I have 3 Gyutos from the Fujiyama blacksmith, and the knives are truly special. I'm sure you will be floored by the peformance, aesthetics, & ergonomics of the Fujiyama.
Another exceptional knife out there, albeit carrying a $50 premium, is the Sukenari in AS <--link
steel. The knife is $50 more, but it will come with a friction fit saya included as compared to the $30 Konosuke you would have to purchase separately. All these single bevel knives are going to take ludicrously sharp edges and the additional edge retention the AS will afford you might be moot on a Yani so yapping about it would be to hear myself speak, but I can tell you the Sukenari is an exceptionally impressive performer on the boards as well as on the stones. I'm sure the Kono Fujiyama will perform at any level you need it to, as well. Here are a couple shots for you of the Sukenari:...here I sharpened her up to a Yaginoshima Jnat: