Recommendation? Japanese Knife for Slicing Fish/Meat

[HwangJino]

Also, on yanagis, I'm seeing a lot of endorsements of yoshihiro. If anyone cares to comment on them, please feel free.

Yoshihiro is a good brand, they're fairly priced and a lot of details go into the knives.

I would recommend a sujihiki for meat slicing. Yanagis are great for fish and meat, but are difficult to sharpen and more expensive than a sujihiki, plus most yanagi are carbon and require more maintenance, espcially If not often used.

Left is yanagi, middle is gyuto, 3rd is sujihiki.