Besides gyuto, suji and petty, I have several knives I would like to make on my list. Here are a couple.
I like using honesuki for deboning poultry. I use Watanabe honesuki - a single bevel knife with a hollow back.
I am wondering, how much need is there for a single-bevel? I think a double-bevel would perform fine and will have a stronger edge if cutting through the bones.
I also like a single bevel (honesuki-derived) utility knife. It's thinner than honesuki, but it is true single bevel with a hollow ground back.
For honesuki, I am looking at steels with great edge stability and very good edge retention and less maintenance than my Watanabe (you can tell, that I don't baby my knives). The profile will be slitly different than Watanabe, but height about the same.
For utility knife, I will be using 52100.
Both knives will be about 135mm and 1/8 at the spine.
I have honesuki prototype in works, and an utility prototype finished (a while back in fact but no handle yet).
What do you guys think about these two knives? I already got some feedback on the utility in an earlier post.