I placed an order with Jon at JKI 4 months ago for a gyuto with a western-wa handled "Like Adam's (Watercrawl)." At the time it was the most incredible looking knife that I had seen and imagined using. The profile looked amazing and combined with the handle, I had to have one. So I placed an order for a 270mm Konosuke white#2 gyuto, with a western-wa handle.
(All image credits belong to Jon at JKI- my camera sucks and these are much better than I can do.)
I have used the knife for two services at work on the factory edge, and I have to say that it is the best cutting knife that I have used. I am comparing it to a Nenox 240mm SD gyuto, 270mm Konosuke HD gyuto, coworker's Hiromoto AS santoku and another cook's Ashi (not the Gesshin line).
I can very confidently say this knife will replace the Konosuke HD in my bag. Everything that I cut with the HD seems 10x easier with the Fujiyama gyuto. All signs point to this knife being the best cutter in my bag.