I'm a big masamoto fan. I have three masamotos and will end up with more in the future.
Music--Food .:':. Dancing--Eating
I'm in the same market, but my eye has been drawn to Wantanabe's gyuto, the Miz and the Mas - please let us know what you choose, and how you like it
So if anyone still cares I went ahead with the Mizuno and I got a 270 instead of a 240 after reading that it would be more versatile. The only other 270 I own is a Fujiwara yo handled Suji (Not teruyasu).
Koki at JCK says he will make sure the spine and choil are nicely rounded and that the grind is well done.
I won't post a review or anything because too much has already been said about this knife. But do want to say that I really appreciate everyones input over the years on this knife. I hope my experience with it is as wonderful as others has been. Thanks for the guidance.
I'd love to see the knife when you get it! I'd like to see what things look like from a consistency of F&F and blade grind, etc.