I have the 300mm Suji from that line, bought under recommendation from a few of the fellows around here. It has taken a grand total of about 5 hours on the stones to get the edge to where it is now (I wont say its the greatest, but I put a new bevel on that is significantly more steep and polished the edge to a nice shine...) I use it to cut cooked protein on the line, so I cant really speak to smells and whatnot, but the thing is as sharp as I need it to be. I just got a 300 yanagiba of white #2 from the Suisin Saika line, and I would agree that they are definitely two different knives (yeah..I know they are different shapes etc...) The yanagiba really is effortless when it comes to slicing...but it is also a totally different shape, bevel, material, and price range. I would also NEVER think to take my yanagi to work, even in my little 4 man kitchen serving 50 covers/night, it would never be taken or used without my express permission but I wouldnt trust myself not to bang it up or forget to wipe it down...so the Kanemasa fills that role VERY nicely, and at the price point I would say its a good choice, but who knows Masamoto or Kikuichi might be better...someday Ill find out!
-D