I took a break from picking your brain, but now I am back!
So far I have made two 180mm (tip to heel, though on the edge it was 170mm) nakiri in S grind and would like to make some more of this type of knife.
I haven't really been using a nakiri that much to get a good feel about the optimal length. I find 170mm perfectly adequate for my needs, however, making 190mm or even 210mm is exciting. Mine nakiri will have a similar profile to Shigefusa's.
So, I want to ask people who use nakiri a lot, is there a benefit from having some extra length on the edge? Or is 170-180mm perfectly adequate? The height of 210 would be around 63-65mm.
Also, what do you think of a western handle nakiri? Sacrilegious?