I have a forgie, I think....
Reversed S grind could indeed be the name for the one on my Habyrn gyuto.
basically a Kiritsuki shaped like a gyuto. I already use a usuba, deba and a yanagi, they are all single bevel and i find them much easier to cut with.
What do you mean by a single bevel gyuto?
And, why don't you use your usuba for the fine slicing? It's a dedicated vegetable knife.
Looking for some Old Dirty Carbon boning and or butcher knives. The could need some work or could be rehabbed already open to both. Lets see what is