Yeah the aoki hamono is definitely the of them, I found another that was aeb-l/13c26 instead of 19c27.
It seems that they are being offered as a 'house' knife from a few shops.
I have the kanetsune which at the moment is my daily beater, nice steel, I've thinned it somewhat so the Damascus isn't as noticeable as it used to be, but it cuts great, im only taking it to 4k as it sees the board a lot, but its wicked sharp, edge comes back easily on ceramic and the wire edge comes off easily in cork. Nice stock rosewood handle.
I like letting my chefs use It so I can watch their face light up when it slips effortlessly right through a whole cabbage, then they get sad when I ask for it back.