For butcher block, I was looking at boardsmith and am trying to decide between the maple and cherry. Aestetically, i think the cherry will be better, and it being easier on my high end knives is a plus. My only concern is whether a cherry butcher's block is less durable than a maple one.
As for the honesuki, i have a budget of about $100-$200, i'm in the US, i want it stainless, i use sharpening stones, so i understand i should avoid single bevel knives, i slightly prefer western handles, aestetically with 3 rivets, but if there was a great option with an eastern handle, i'd be ok with it, and it would be a plus if it came with a saya. I was originally looking at a sugimoto cm, but it looks to be single bevel.
Edited by Atatax - 8/13/15 at 10:24am