I'm purposely posting this in the General Discussion. I can either move it or duplicate in the Sharpening sub forum if you folks think it would be more appropriate.
If you are wondering what traditional single bevel Japanese knives are about and you're interested in learning single bevel sharpening techniques, consider getting one (or more) of the following knives:
Okeya White #2 24mm Kiridashi Kogatana
Okeya White #2 Ko-Deba 105mm
Okeya White #2 Ko-Deba 120mmhttp://www.chefknivestogo.com/okeyaknives.html
After sharpening the Kogatana and trying different stones/finishing techniques, I'm of the opinion that these would make fantastic, inexpensive tools with which to learn the ways of sharpening traditional knives.
For more info on these, and my reasoning, you can check out my videos on the Kogatana and 105 Ko-Deba, which should be on the product pages shortly.
EDIT: Looks like the Ko-Deba knives are currently OOS (5/19/2015). Snap up a Kogatana while they're still in stock