The recent honesuki thread has got me thinking quite a bit about these unique knives and considering getting a custom. I have taken a honesuki butchery class at knifewear so I am familiar with how to use them. However I’m curious what the forum feels are the best specs for an all-around great honesuki. For example, if I were to look at the popular gyutos here on kkf, (Yanick, Fujiyama etc), it would be safe to say that a 240/55/3-4 would be a size of knife that would be largely liked and you could do no wrong getting.
What do you think the specs are for a great all around honesuki?
What do you think the specs are for a great all around honesuki?