Hey guys, i need your help in choosing a knife.
Im looking for a nakiri, carbon steel, wa-handle ( I'm right handed), open to stainless clad or mono-construction, should be quite thin and a great performer with a sharp, long lasting edge.
I dont like the black kurouchi finishes all that much and I'm also not a huuuuge fan of damascus blades (unless they look reall really nice
)I don't want to have to clean the knive between tasks, a quick sweep before putting it to rest should be no problem though.
About sharpening: i dont have any experience but i am planning to get a stone or two and get into it. However, that means that i wont get to sharpen the knive before i get confident enough to try my new skills on it, so besides edge retention, a good sharpness ootb would be nice as well. On the other hand, i do understand that ootb sharpness doesn't mean all that much considering you will use this knife for the rest of your life hopefully, so i wouldn't want to miss out any great deals that fit all my other preferences, just because it's not screaming sharp ootb.
It also means that it should be easy to sharpen
Aaand it should be hand made in japan.
Ps: I am actually planning ahead a fair bit, so feel free to reccomend anything, in stock or not.
Thanks in advance.
Edit: a roundet tip would be nice as well, i know you can round the yourself but i'd rather have a blacksmith do it