So I tried my best! But Im total amateur at everything I do so this is a shite video plus its made with kodak compact camera.
But you get the idea. This is how thinned glestain, Gesshin Ittetsu and Kato cuts through celeriac.
All were sharpened to the point I was happy with the edge, not to the same level of finishing. And so the Glestain was jns 1k -> binsui -> strop -> binsui.
The ittetsu was quite similar but with some strokes on aoto, and kato was ended on strop-> ohira -> strop -> ohira. So not the biggest ite to the edge here, just sharpness.
After i thought, I should cut slice closest to camera with Kato, but you get the idea of hows the performance.
Its most in the feeling, but you also see how the other blades get stuck, and how the kato goes through. Take into account, its 5mm thick