Been a while since my last post around these parts, and (per the usual) it coincides with thinking about buying a new knife. I've long wanted to pick up a nakiri, as a number of people in the kitchen I work at have them and have proven their usefulness to me. As I've had lots of success with Masamotos, I was thinking of picking up the 165 mm one from the KK series (http://japanesechefsknife.com/KKSeries.html). I noticed, though, that Konosuke has a few options as well, available at CKTG. I've seen very few posts about the Masamoto nakiri online, and lots of praise for Konosukes in general...so, any advice? Also, any appraisals of the HD vs HH vs White #2 (the three options available here). Of course, if anybody has other suggestions in the same $150 range, those would be great too.