After some intensive lurking around these knife forums, I've decided I really want a carbon steel knife for home use. I've been considering selling a perfectly good large block set of Wustof Ikons in order to justify starting a new collection of knives that I love. I'm guessing I could get $400 or so for the set that was originally valued at over $800 full retail. I would immediately need/want a chefs and a nakiri and I'd want one to be carbon steel.
So, what are some good brands and types of carbon steel? Any pointers for things to look for or avoid? I'm mainly interested in Japanese steel and am really comfortable with d-shaped handles. I'm leaning towards getting a a high carbon stainless chefs and a carbon steel nakiri. Is this a good idea? I'm new to the world of knife geekery, so any and all info is welcome! Tips on how to care for the carbon steel (on top of wiping during use and cleaning and drying immediately after use) would also be greatly appreciated.