So, I am making a list of knives I am interested in making. Most of these types I would like to own and use myself.
Let me know what you think and if you have some other suggestions, I would love to hear it.
180mm Gyuto - done except for handle
140mm Honesuki/Utility single-beveled - done except for handle
240mm Sujihiki - heat treated
240mm Yanagi - thinking about it
210mm Miroshi Deba - thinking about it
225mm Gyuto (on the edge, 240mm handle to tip) - will take what I have learned from 180mm, and apply to 240mm. Haven't made plans when to start
225 Kiritsuke shape gyuto (on the edge, 240mm handle to tip) - same as above
150mm Sabaki - single-beveled
135mm Mukimono - single beveled
225mm - 270mm Gyuto/Suji with Western Handle - need to learn how to make Western handles first
270mm Kensaki Yanagi
PS: I haven't sharpened single beveled knives for some time now, so I am getting a kick from hamaguriba edge. I got to admit that recent Carter's video on how to sharpen convex edges was very helpful.