Hi all, I would like to request some advice from any of the forum's active users of single-bevel kiritsuke knives. I am considering purchasing one in the future (not right now; my usuba skills and overall single-bevel sharpening skills still have a ways to go), so I would like to know what you in your experience prefer in your choices of kiritsuke knives. Many questions come to my mind, but I'll try to keep this reasonably brief: * Regarding dimensions, which lengths and heights do you consider most useful? How do weight and thickness factor in? * What sorts of blade-profiles do you most prefer? * What sorts of points do you most prefer? I notice that points vary in length (e.g. shorter point-areas on Suisin's vis-a-vis longer point-areas on Yoshihiro's, or so it seems in pictures) and in geometry (e.g. "third-planes" on the JCK Furinkazan Ginsan, Suisin Hayate, and Aritsugu Blue, while no "third-plane" on the Gesshin Hide, Teruyasu Fujiwara TFTFTF, or Masamoto HS Honyaki). I am guessing that the lack of third-plane would seem to make sharpening (and metal-removal therefrom) match exactly that of the yanagiba and kama-usuba, though presumably at the cost of somewhat less metal supporting the point--am I making a reasonable guess here? * Users on this board have dealt with the knife breaking at the point, with some users even considering such destruction inevitable. For those who have not suffered such a loss, what technique advice would you offer to someone new to this knife type? Thanks to any who have wisdom to share.