JKI has the Gesshen Uraku at 155.00 wt. a Saya.I bought one of these to be a Poss. contender for students.Jon says it's hardened to around 60 hrt.It sharpened up nicely,I got the octagon wa-handle,he has them wt. western handle as well.After I sharpened it started cutting diff. foods,preparing meals etc.The edge seems to be holding up well,no micro chipping.
Another thing I like about this knife(Thu it has nothing to do wt. function)is the Kanji is cut in instead of stamped or stamped recess.It is a little taller fr. spine to edge at the heel than a Fujiwara.
Most of the VG-10 I sharpen are shuns,I used a Tojiro wt. VG-10 core for a while before I gave it to my Nephew.VG-10 for me anyway is not hard to sharpen at all.The Tojiro DP was much better than the old Stainless I used before I became a carbon junkie.I feel that it is good quality stain resistant steel,the problem wt. it has been put on some pretty thin edge knives,which are in turn abused & the steel is blamed.