On the new arrivals page, pretty nice looking nakiri, or at least one that hits the right notes for my tastes (rustic). Looks like a workhorse nakiri: 165 mm, 7 ounces(!), looks thick and may need some thinning though. Choil pic seems to show heavily right hand biased grind and geometry; both the edge off center and the right convexed heavily versus relatively flat left (both at the cutting edge and entire blade road).
https://www.chefknivestogo.com/tobl2na16.html
Edited to add: I don't know how old the smith is or how prolific, but I think it's interesting to see and/or get blades from smiths that don't produce much or are on the verge of retirement. Like the Ishikawas, I know not everybody who tried the passaround was a fan, but it's something you may not run into again.