Your comment is quite naive to put it nicely.
Jon has very specific and direct knowledge of Yoshihiro knives. At the time of his comments he was selling them. He can always be depended on to give a very frank and unvarnished assessment of the products he sells. Jon's opinions have never been shown to be anything less than honest and unbiased. If anything, his reputation is as a guy who bends over backwards to be honest and unbiased. Frankly, he's a guy who generally shies away from speaking negatively about other vendors and their products, and certainly doesn't make personal attacks on other members.
The was nothing negative about his over a year old comments. He said they came with an ok edge, and a less than ok edge. They're Japanese knives, and this is common. Meh.
i'm of firm belief that if you cant sharpen yourself or have the means to get it sharpened by someone who can on a regular basis, you really shouldn't be getting any knives nicer than a victorinox.
My wife purchased a YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Shitan Handle 10.5" knife. I used it once and chipped the blade on a fish bone. The company refused to take it back or replace it. I would not recommend their products after this experience.
Their knives are inferior products and grossly over priced.
:D Seems like we have an emotional customer here. I own a Aoko Suminagashi 10.5" Yanagiba and haven't had any issues with Yoshihiro apart from the fact that 1) It was blunt as a turd when I got it and 2) it takes alot of care to sharpen it properly to get maximum cutting performance from the knife.
Show you guys what I mean..Not sharpening here but gives you an idea of how it cuts after going through 3 stones and a leather strop. At some points, the fish and chorizo skin become slightly sticky but that didn't get in the way of things.
Actually, there are 2 I can think of off hand, Sur La Table and (from reports on here, occasionally) CKTG.