Thank you for all the replies thus far. They are really helpful.
This tread made me pull my own Shig from the block and start using it again. Very heavy duty knife as nakiri go. Strange as it may sound it has long been my favorite Dungeness crab shelling knife. Crack all the legs etc with the heavy spine of the knife and do the few cuts required with the edge.
My Shig is a great vegetable knife for our normal two person size meals. If I wasn't such a knife nut, switching blades just to try something new all the time, the Shig would be on my list of keepers for a more minimalist kitchen.
Another comment about my Shig. While I've been told on this forum that I shouldn't "drop" my wa handled knives into my wood block, the handle on my Shig nakiri came loose like most of my Carters, Wantanbe etc knives have in the past. I quickly noticed on this one I could reverse the D-handle to left hand! It may not be a perfect left-hand but it is a lot better than an all right-hand grip. There is now a bit of super glue holding it on the left hand bias.
Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!
When I was looking to buy my first nakiri last year (this was before mayos were an option) I emailed maxim about it and he recommended the zensho nakiri over a KU shig. I went with his advice and haven't regretted it at all! Granted, I don't have a Whig nakiri to compare things to (yet) but I would certainly say that the zensho (the one made by Kunio Isikawa) is something else to consider.
Thanks again for all the input. I'm happy to say that I just ordered my first Shigefusa, the 180mm nakiri from Maksim.
Now the wait begins.