I've yet to make a foray into traditional Japanese single-beveled knives, but I think that's my next step. As much as I've drooled over the beautiful $1000 blades that some of the forum members possess, I'm neither rich enough nor skilled enough to use anything of that caliber.
People have said various good things about the Masamoto KK, the Yoshihiro honkasumi, and the Tanakas. I'm most likely going to rehandle whatever I purchase, so that doesn't matter so much, and I can give-or-take damascus. What I want is good steel with a good profile and decent finish.