A while back Dr. Naka posted a little information about Shigefusa honesuki's, that they were not made hollow on the backside.
The first knife that I made was supposed to be a honesuki, and I elected to leave the backside flat, so I guess it isn't too unreasonable to do so. I also made the cutting edge more curved than the usual. I have now put a very slight bevel on the flat side, so the edge is probably 98/2 now. I'm thinking that this is actually a petty/honesuki.
I just removed the backbone of a chicken with it, then proceeded to mince some lemon basil with it. I have been using it more for small jobs than my Tanaka petty. I can see how this would work nicely with a double bevel, but this one works quite nicely as is.
My apologies for posting this pic again, but whatayagonnado?