Sakai Takayuki Inox series is a line that covers most of the needs for single bevel knives in a stainless package, Inox being the generic term used for stainless steel, doesn’t specifically refer to a grade or composition, it is commonly used for steels that are on the low end that doesn’t have a shiny, famous name like VG10 or SG2. 

It is not necessarily a bad thing to have a lower grade steel on single bevel knives. For Deba and Honesuki, they are designed to be used in tougher conditions that require stronger edges, lower grade stainless steel, despite having less edge retention, tend to have better toughness thus less prone to chipping. For Yanagiba, less wear resistance means less work when sharpening the primary bevel, and that is one of the reasons that carbon steel Yanagiba with iron cladding is favoured by professionals. For the same reason, Ginsan is commonly used on single bevel knives as it is easy to forge and sharpen, but you would usually find those knives at higher price.

For a more budget line, Sakai Takayuki still treats these knives with great attention to details. The Deba and Yanagiba all have the right weight and thickness, with chamfer and rounding at the choil and spine to improve comfort in use. The Migaki finish on the Hira and Urasuki looks refined and uniform, and the bevel has a uniform Kasumi finish that is sandblasted to further enhance the hazyness on the soft steel.

Knives and Stones have been offering Inox series for a long time, and this line is chosen by many as their first and only single bevel knife. Their stainlessness and proper construction made them great tools for professional and home users, and the Deba stands out upon all profiles as many users carry it on their boat and need something that works properly and can resist the corrosive environment on board. 

This is my most recommended line for those who seek a single bevel knife that has low maintenance, it will give you an idea about what it's really like to use a single bevel knife built traditionally, and when speaking about tradition, I think Sakai is best in keeping theirs.