After fooling around with some sushi/sashimi making with my Western knives, I'd like to try it with a more traditional tool. I've looked at the Shun Pro Yanagiba, and also at the Masamoto KK series knives, but I'd really appreciate some advice on what to look for. Maintenance of carbon steel isn't really of much concern to me, as I am fastidious about taking care of all my knives, so those made of carbon steel would certainly be considered. Price point would need to be at or under $300. Thoughts?