Hi guys, I'm still a pretty inexperienced maker, but what I would really like to start making is knives people will want/use often. To me this means hunting, kitchen, carving, slipjoints etc. I'm not arrogant enough to think I can make a folder and what I really have interest in is making kitchen knives. From this, I would like to ask you what is your opinion on the easiest chef knife/ kitchen knife style to make from stock removal. I was thinking maybe a nakiri with slab handles and a simple v grind? The shape/grind seems pretty straight forward to me. I've made 2 or 3 small kitchen utility knives but nothing larger than 8" OAL. Your thoughts would be appreciated.