Ah! This is my sub, now I can talk a bit about these. There are only a few dozen of these knives out in the world, and all of them were sold before I was a vendor here. So, I don't actually know if any of them ended up in the hands of anyone on KKF. I'm happy to give any information you're interested in.
Ikeda-san and Kasahara-san are my dream team. Their businesses are separate but they're friends in real life. Ikeda-san's treatment of white #2 is far beyond anything I've seen for that steel and his blues are great. The blades have a lower than average reactivity, take a crazy edge and hold it beyond what I could've expected, and they feel awesome on the stones. Kasahara-san's grinds are unassuming behind the kasumi, but they're extremely high-performing. Good food release, awesome cutters, and strong at the edge. They're something of a workhorse grind without any of the heavy-ness. Fit and finish are real solid and entirely comfortable. The choil and spine are eased and polished, not a full-round like Konosuke. The handles are simple and solid. They're oriented towards pros and they're effective, but not drawer queen handles.
I have no intention of hyping or pushing these knives. I just happen to love them. They're the knives I wish I had when I was chefing, and they're the knives I reach for most often at home. They're far from the blingiest (that's a word, right?) knives out there, but they're my favorite all-around performers I've used.
Again, if you guys have any specific questions I will always be happy to answer them openly. I just restocked the 240mm white #2 gyuto and 150mm white #2 petty, added a 270mm white #2 suji and a sweet little 90mm petty. There will more suminagashi knives coming soon, and a range of single-bevels coming in January or February. For the sake of simplicity, I haven't yet brought in the full line of blue #2. Are you guys interested in that?