I get the impression that most people who recommend Watanabe knives are referring to the Pro line.
However, I saw on the Watanabe site
Here's a honesuki that I am working on, which is made out of 5/32 O1 stock. It will be deba-ish in terms of thickness so we'll see how she does in testing.
Despite having a bunch of totally competent knives and a severe dread of international shipping prices from the USA, I think I'm going to snag a Kochi
I will post pics of mine when I get them done -- maple and walnut and then probably some tulip poplar. Best to stagger the joints between blocks, otherwise
Is it weird that I see a pile of pork loin and know exactly which chop I would want to eat?