Wonder if I could get some opinions from you guys regarding a nakiri. I'm looking for something with very good edge sharpness and longevity, perhaps blue steel or other tool steel. PReferably SS clad though. Wa handle. I very much prefer thin knives, but I understand geometry makes a difference. I'm sensitive to any wedging, I like a knife to slide through things like butter. Given that what would be a good knife?
For now I've ordered Sakai Takayuki Damascus to play with, hopefully it is not too short at 160mm. I wish 180mm were more common. Anyone used this Zensho nakiri? Exactly what I want, but I'm not sure about how good the geometry is? I'm also considering Kumugoro at EE, although it is apparently somewhat related to the manufacturer of the Yoshikane, and that looks like a pretty thick blade.