I'll talk with David about it, thank you for the offer. We couldn't do it really soon as we need to get some breathing room in our wait list first and David and I have only been full-time for less than a month each so we're still feeling out work-flow and what kind of volume we're capable of. Would love to hear your ideas though if you'd like to discuss it! Our wait list for customs is about 13 months and rapidly increasing and we are obviously going to prioritize those customers. We are also going to continue putting a few out every few weeks via our newsletter to stay connected with people and make gift giving a possibility for people. I imagine if we did something it would be a style or two that we make a handful of once or twice a year for you, but would love to hear what you're thinking. I look forward to it!
Sneak peek at the first gyuto for you Mark. I decided to go integral, 'cause it's fun. It's 240mm tip to base of bolster ramp, 45mm deep at heel, O1 steel at HRC 62. Convex ground with a R-hand bias. Our stabilized spalted pecan handle. Long sweet spot and also a tip dicing sweet spot. Rounded choil and spine. I have another one that I'm putting in a handle now (very similar to this one but full-tang integral) and should be done shortly. This style of knife is my personal favorite to use, though I like mine a bit shorter.
I'll probably do an octagonal Wa funayuki/gyuto for the third, not sure yet. Thanks!