The handle is iichi so the ho saya, which seems a bit big but fits tightly and wobble-free with the new pin, is kind of pale. I just put on a layer of tung oil and will let it soak in and dry a bit. Considered a stain but don't have any.
The Yusuke is an impressive knife. I really like the geometry and the thin edge. Though I only got the 210mm gyuto, it's a long knife for my kitchen, which until now has only seen my 170mm cleaver and some smaller knives. Haven't had a chance to cut with it yet (cutting board hasn't arrived yet), but hope to get a chance soon.
Still wonder about the Ginga, but I think I made a pretty good choice, as a few of you have said. I thought about a junker gyuto to cut my teeth on the blade design and cutting methods (coming from a Chinese slicer background), but didn't want another rubbish knife laying around. Might still be a good idea though since I'm handling the Yusuke so delicately right now.
You can cut on plastic no problem. I never bother with my wooden boards any more.
I'm still on my first coat of tung oil and have some work to do, but wanted to share a picture of my proud new acquisition...
As for the board goes, I am strongly believer that wood is much better then plastic. Unless the things you value are lightness ans dishwasher safeness.
I did another inspection of my Ginga knives, and I'd like to add that they don't seem to be ground quite as thin as the Sakai Yusuke or Konosuke knives. The spine at the tip is a little thicker as is the blade about 1cm above the edge. The tips on the Konosukes seem especially thin on my HD2 and HH. The Ginga is still an awesome knife, but just commenting on my specimens. It'll probably spare the knives from a tip chip since Konosukes are known to encounter tip chips pretty easily. This is a comparison between a Western handled Ginga and a wa-handled Konosuke and Sakai Yusuke. It might be just my specimens. They are still very thin behind the edge. Those Yusuke photos look sooo purty.