Any experience with the Masamoto HC?

Very interested in your experience with this knife. Our German counterparts found it very thick behind the edge OOTB. Would you agree??

http://www.messerforum.net/showthread.php?126705-Review-aus-f%FCnf-Blickwinkeln-Masamoto-HC-Gyuto

i use one daily (240 gyut), it is a good workhorse. it is indeed thick behind the edge, but is quite capable performer once thinned. sharpens up easy, and is quite stable reactivity wise. it doesnt have much tapering so finesse is not its forte, but does everything else well. i think its optimal edge is a 3k finish. i would say the steel feels like in between medium and fine grain. it has some heft to it which aids in certain tasks, and is taller than others which i like.

i think for majority of people it is not the best choice, but for those that are willing to put in some work it is an excellent value.

I do not read German, but on the picture ( https://lookalivecontest.files.wordpress.com/2014/10/imag0492.jpg ) it does look on a thick side.