Just curious about people's impression of the Masakage Koishi knives. They're Aogami Super heat treated to HRC of 63-65, clad in stainless, with a kurouchi finish. How many folks out there have used or own one? What are your impressions of geometry, profile, general performance, sharpenability, edge retention, etc.?
Can anyone with user experience compare them to Hiromoto, Takeda, Kanehiro, etc.?
(I'm generally asking about the gyutos, but would be interested to hear experiences about any of the knives in this line.)
Thanks for any input. I searched and found a few people mention them, but thought it would be worth it to start a new thread to see what people have to say.