To KS Swedish or not to KS Swedish, that is the question.

I have been looking for a stainless gyuto to buy for a while now and have had a hard time making up my mind. The term "analysis paralysis" comes to mind. If I could just get all my options in one place, in hand and with a pile of fixn's for dinner it would help a lot!..

In the end I beep coming back to the Masamoto Swedish gyuto. It checks about as many boxes as any. Is actually available ( a real problem with lots of other options), AEB-L, fairly flat run from the heal, not a laser and not a tank but a good all around knife, good geometry?.. Not sure about that. I know there has been a some concerns about inconsistencies with Masamoto KS's and the grind. Does anyone have any insight on the Swedish gyutos?

Any thoughts on why I shouldn't get one?

Bill

Here is a pretty good thread on this very knife

http://www.kitchenknifeforums.com/showthread.php/13569-First-Look-Masamoto-AEB-L-Wa-Gyuto-240mm

Edit: I am biased as this is my absolute favorite profile. Though they may have fallen out of the spotlight, they are still very easy to move on the BST if you are not happy with it.

Thanks, I'm familiar with that thread. Unfortunately there are no photos with the thread any more.
Anyone out there have one with a grind they're not happy with?

I just bought a white#2 ks from blueway and this thing is amazing! Already one of my fave knives. It came nice and sharp and very toothy the way i like. No wedging and cuts through product like butter. Hope this helps!