If you're interested in the pix of Japanese hocho (in Japanese style) in the site below, I'll help you to get more info, and / or place an order. They're written in Japanese, but a pic is worth thousand words.
http://www3.inforyoma.or.jp/tosahamono/nedan.syurui.htm
specs under pix are blade length, price (Japanese yen, about 1/120 USD) for carbon steel (Ao gami 2), and stainless steel (Gin gami 3) from left to right.
top: vegetable hocho (kitchen knife) of western Japan style
second: vegetable hocho (kitchen knife) of eastern Japan style
third: sashimi hocho
fourth: deba hocho, all purpose kitchen knife with beefy blade
fifth: funayuki bocho, middle of sashimi and deba
bottom: custom order hocho
and this page is for pro's knives for various fish cooking
http://www3.inforyoma.or.jp/tosahamono/nedan.syurui2.htm
top: takobiki hocho for octopus
second: fugubiki hocho for globefish
third: mioroshi, a kind of small size deba for general purpose
fourth: mukimi bocho for radish
fifth: unagi bocho for eel
sixth: katsuo bocho for bonito
bottom: suika bocho for watermelon
Only "suika bocho" is v-ground, all the rest are single side ground.
Lefty models cost 50% plus right hand models.
Hope you enjoy those pixx.