First, let me jump in on the Honesuki idea. You seem like a niche kinda guy sharpening/shaping steel, looking into honesuki/nakiri profiles, buying wa-steak knives (which ones.?!
), etc., and as such, I'm sure you understand the Honesuki is really a single purpose tool. These knives' profiles are purpose built to traverse fowls' anatomy & they get scalpel sharp which really benefit from a skilled hand with working anatomical knowledge of the bird being butchered. Come down off the keel of a chicken and the curvature transitioning around the rib cage is going to have a much smoother radius than say a duck of which is going to be relatively abrupt; quail, a Hone edge will go right through the rib cage if not anticipated. I digress, but my point is, these tools have a really narrow focus & are extremely precise in what they do. If Moms is into that, by all means - here we go.
Konosuke HD @http://www.chefknivestogo.com/kohd15wa.html
HD steel is from the g-ds. It bridges practicality to extreme performance. It is a mono-steel semi-stainless alloy of which allows near-carbon-edges
with the ease of semi-stainless care. It feeds back everything off the stones, and has edge-retention beyond what any fair minded human should expect. The steel is awesome... period. Of which might offer some cool-factor for your seemingly niche-minded desire (there is no disrespect intended in that), some nuances of this Honesuki are that they are single-bevel for a righty, and they are back beveled with a nearly flat back - mine has the slightest of urasuki, but by no means a full on kata-ha. Functionally, it's 80/20 cutting edge asymmetry, but personally, I view it & sharpen it like a microbevel on the back side of a single bevel. They take simply silly edges.
Moritaka Supreme @http://www.chefknivestogo.com/moho15.html
AogamiSuper steel is, as you're aware, world renowned & highly lauded by those who know, and the edge off this Mori is consistently one of my best (edge off stone/working edge/edge retention). This grind is one of the most pronounced convexes I've encountered. So much I find myself wishing for a HanHan stone when I'm fading the primary & secondary edges into each other. It is a Moritaka; it is rustic in feel & appearance of which I enjoy immensely, I think their rosewood wa's are my favorite rosewood out there - something about the porosity & color, it's kurouchi will wash away if you scrub it (don't), and they are your veritable high performance classic.
Shun Blue @http://www.chefknivestogo.com/shblst4ho.html
are atypical for Honesukis @4.5" of which might fit Moms quite well. Fit & finish on Shuns is impeccable, and these are real lookers if that's your thing. They are san-mai blue #2, and they come with a saya included with the purchase. Watch Shaun's video about it.
The Nakiri, I will refrain from commenting upon outside of Tim's recommendation. Tim has gone BONKERS over the Sekiso series since he first got a profile a year back, and considering he has said it this loud for this long... best believe it. I will be acquiring a Sekiso gyuto at some point because I personally resonate with the length:height:thickness:profile axis, because of Tim's opinion, and because I own two Tanaka Kurouchis of which I enjoy using very much. I like simple, rustic, no frill kinda tools that over perform... that's what you get out of a Tanaka.