Been collecting knives for a while now and have been lurking in the forums ever since. I feel now is the time to get myself something special and hopefully convince myself this will be my last (at least for a little while). I have narrowed it down to either a B #1 or #2 steel 240mm honyaki gyuto made by Togashi/Tosa combo or Ikeda (don't know which sharpeners in which brand to go by). I'd like it taller at 53mm heel to spine with a convex grind tailored to the geometry of the edge. I should mention I'm right-handed but don't care too much about the geometry as long as it does not steer. I'd like the knife thin enough to not have wedging problems on onions, potatoes, etc (taking into account the 53mm height) but still robust. Part of me wants to say just let the artisan do what they feel is best as long as they can fit the 53 mm criteria but another part of me says I should at least have a general guideline or even specify down to the core. So my question is, which smith & sharpener to go for, which steel type, and finally how should I communicate my needs to the middleman?
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