I'm a home cook, interested in buying a kurouchi nakiri. I don't really need one, but have an itch that needs to be scratched. I already own a Carter SFGZ which is murderously thin, so I'm looking at beefier models.
Maxim has a few Shigefusas in stock. He also has a Kato on the website that looks rather thick, but is intriguing, given the rave reviews given to the Kato gyutos. Lastly, the Watanabe 180 pro nakiri has always been attractive. I once owned a Takeda nakiri, and regret selling it, so that is on the list as well.
So, what say you, experts of knife forums?
Thanks in advance for all your help.