Awhile ago I bought a Massomoto HC 270mm Gyuto(damn you BDL.) Now I am in the market for a Japanese petty in the 5" to 6" range. I really like my 6" Sabatier Nogent. It is thin, and gets pretty damn sharp. The only thing is the constant steeling involved and that damn finger gaurd. I have another petty, a 5" Sabatier-type knife which is a bit thicker and seems to hold an edge better. I did a bit of surfing on the usual sites and I've not seen anything to pull the trigger on--yet. Most of my knives are carbon but I may be open to some sort of stainless. I do sharpen free-hand and have three diferent sets of stones--DMT diamond, Arkansas set and a set of Japanese water stones. I also have a few Spyderco ceramic stones which I use for tip sharpening. I'm just a home--cook but dig cool knives.
Thank you all,