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So I just bought a Naniwa Chosera 400 grit and was wondering if I can use my Atoma 400 to flatten it? Is it coarse enough? or do I need an Atoma 140 to flatten it? Thanks

Anyone own this knife? I like the profile of this blade but know nothing of the steel, heat treatment, grind etc https://japanesechefsknife.com/collections/masamoto-st-series/products/masamoto-st-series-gyuto-180mm-to-300mm-5-sizes

I'm looking to purchase a Chosera 3k but then I saw this stone https://knifewear.com/collections/fine-water-stones/products/naniwa-stone-4000-yellow-200x70x24 Possible alternative to the Chosera? It's a bit cheaper :)

Hi everyone! I'm currently looking to purchase either a Sukenari Ginsan 240mm or Masamoto VG 240mm. Does anyone know how the VG steel compares to Ginsan? I currently use a 210mm Hiromoto G3 and I love the edge I can get on this knife. I'm hoping the sharpness and edge retention of the VG is...

Just noticed the molybdenum series (AT Series) on Korin.. http://korin.com/Knives/Masamoto-Molybdenum I think there fairly new. Anyone own one? Not much info else where.