1. Style? - Japanese

2. Steel? - Stainless or Stainless Clad Carbon

3. Handle? - Japanese

4. Grip? - Pinch

5. Length? - 165-170mm for Bunka/210mm for Kiritsuke

6. Use Case? - Home kitchen - Primarily vegetables

7. Care? - Honing at home, likely paid service for sharpening

8. Budget? - $175 USD hard cap

9. Region? - US

10. Knives owned/have tried? - Own: Shun Classic paring and slicer, Shun Premiere nakiri, Miyabi Kaizen gyuto, Wusthof Ikon santoku

11. Knives Considered? - Masakage Yuki Bunka 170mm; Harukaze AS Bunka 165mm (or 210mm kiritsuke in the same line); Yahiko Ginsan Nashiji Kiritsuke 210mm

Hi everyone, I'm looking for my first "proper" Japanese knife in the form of a bunka or kiritsuke. Any thoughts on the knives I'm considering? I've never used or had to care for a full carbon knife yet, so I'd prefer to keep it to stainless or stainless clad for now.