Don't forget these...
Sakai Takayuki is well respected as the largest knife maker in the Sakai Region. In collaboration with Master Itsuo Doi (son of legendary Keijiro Doi) who is a highly skilled blacksmith, they have produced very distinguishable handmade knives out of Aogami #2 (Blue steel) married with an extremely well finished hammered (tsuchime) kurouchi finish.
From the gorgeous cladding to the personalized maker's mark of Itsuo Doi, the Homura Guren series is unique in enough ways that this is a knife your guests will surely notice as being 'differen't then the rest in your collection. The Homura Guren series are very detailed oriented knives, from the beautiful burned (Shou Sugi Ban) Japanese oak lacquered (Urushi) mono handles to the hazy kasumi polish. They even have accentuated angles where you normally don't see them, like the choil and slightly curved heel. To top it all off, the distal taper and Aogami #2 core steel really make these knives excellent performers and workhorses.
A nakiri will quickly become your go to vegetable prep knife. The flat surface along the length of the cutting edge means you can say goodbye to accordion cuts. Most nakiris sit at 165mm so consider yourself lucky to now have an extra 15mm for a total of 180mm of veggie cutting prep machine. Will you notice the extra 15mm? Absolutely! Pick one up and find out for yourself.