The grind and geometry on a single bevel is pretty standard. There's a lot more variation when it comes to double bevels.
mhm, but the attainable sharpness is variable. I wouldnt call Masamoto standard in that aspect, especially when 3x pricier knives can "suck masamotos choil" when it comes to that wild crazy edge.
Whoa! Shigeki Kasumi 210mm deba for 180 bucks!!!!! Holy!
"A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller