This is the first time I saw a Masamoto KS gyuto (and petty) up close.
Initial impression - not bad a knife.
After a detailed look, some of my observations. The knife is 3mm over the heel, slightly over 2mm half way and about 1.65mm 2" from the tip. Thin and nimble.
What was a little surprising is that it is flat ground with about .016+ on the edge before the bevels are set in.
Profile on both a gyuto and a petty had some issues (minor on a gyuto more serious on a petty) and required correction (reprofiling).
Obviously, .016+" on the edge is far from optimum thickness and had to be addressed. Luckily, the edge on KS was thick enough to convert to a light convex edge, which I did, in process thinning the edge to under .005".
Refinishing required a progression of automotive sandpaper to remove factory scratches, and to refine new finish. In all, I used 5 different grits of paper, stopping at 800grit.
Sharpening was relatively easy, thought I don't think I got it any sharper than my 52100 and somehow it felt that the steel didn't responded well to stropping on 1 micron diamond felt strop. I don't have other knifes in White steel to compare to, so maybe I am mistaken.
What was meant to be a quick refinishing project, turned into a full refurbishing
reprofiling, convexing/thinning, refinishing, and sharpening. It was fun and I have learned a few things along the way. This knife has potential, but one needs to put some work into it.