I think I might have to get in on this Dave. I have been looking at different makers, but must admit I really wanted to give you some business with the handling again, so why not take a chance on the whole thing? I deserve something nice after everything I have been through lately. Are you able to do some kind of red colored wood like the one everyone loved from the Hiro handles? I would like something in a deep red and black lining or more natural burl color 2nd choice. I also am not familiar with the carbon you are using aside from what I have read here and there from the knife nuts. This is a popular carbon among American makers? What are some opinions on, toughness, edge holding, edge taking ability, etc (please anyone chime in if you have experience.
What I am looking for in the steel (as talked about in my thread) is something that is tough and not going to chip on tougher food with a thinner edge on it when it's honed in. Carbon takes a keener edge to begin with, so something better than the Sk-4 of the Kanemasa is fine. The longer it holds it's edge the better, but if it sharpens easy, like most carbon, then that's always not as important as the other stuff. And as mentioned not looking for Konosuke thin, that is just not durable enough for everything I would do with it. But not looking for a beast either. I am looking for something a little nicer (or lot) than my 270 Kanemasa suji as I use it 90% of the time no matter what knife I seem to get my hands on. I get my hands on something new and use it for a while but still find my way back to that darn suji because of it's versatility. Plus the kitchen I am now is so damn busy and I find my places in so many places at once, I have a hard enough time keeping track of one knife, let alone having 2 or 3 out. Thanks for any info and for adding the pre-sale. I am about 85% on this one at this point Dave. The impatience in me hates to wait, at the same time good things come to those who do.
Bryan