I've been using the Akebono (home cook) for a bit over 2 weeks now, so thought I should report on performance.
Before buying, I was able to see (but not use) it next to the Akatsuki.
The Akatsuki (Shirogami 2 clad in soft iron) was 232mm at the cutting edge, 52mm tall at the heel and weighed 219g. The Akebono (Aogami 2 clad in soft iron) was 242mm at the edge, 57mm tall at the heel and weiged 225g. Both knives balance just on my pinch grip. I was surprised that the Akebono was only 6g heavier, but I checked several times.
Fit & finish is quite nice for both knives. The Akatsuki has a nicely eased spine and choil and is comfortable in the pinch grip. The Akebonos spine and choil are more obviously rounded and it does look a little nicer but wasnt really much more comfortable in a pinch grip (although it could possibly be after prolonged use- Im not sure). The octagonal ebony handles look identical and are very nice to hold. The blades have a misty finish and an attractive contrast at the lamination line. A hardwood saya is available (introductory offer had them as complimentary for KKF members) and is attractive and well made.
Both knives seem quite thin in the hand. The Akebono is 3.2mm above the heel, 2.6 mm at midpoint and 1.9mm 5 cm from tip, tapering to a very thin and usable tip. I didnt measure the Akatuki, but it looked similar, maybe very slightly thinner. So the spine is not in fact super thin. The knives do taper to be very thin behind the edge. There is a gentle convexity much more pronounced on the right than the left, although the edge self does look fairly symmetrical.
both knives have a fairly flat profile for the first 2/3- 3/4 of the edge, with a gradual curve up to a low tip.
I purchased the Akebono rather than the Akatuki because the profile suited me more (I like a longer and taller blade). The differences in the spine and choil treatment and the core steel were not big issues either way in my decision. The Akebono came very sharp OOTB. Reactivity of the cladding seems fairly standard for soft iron clad knives (yes, it does ship with a coating which I removed with acetone). It has developed a subtle bluish patina (I rinse after acidic foods, then wash and dry straight after prep), except at the very heel, which has a dark patina (I used it to peel onions).
I have compared the Akebono side by side with some of my existing knives (which were all quite sharp when tested).
Compared to Akifusa 210 gyuto: Similar performance in hard foods (carrots). Both glide through with very little resistance (The Akebono possibly marginally more easily). The Akebono has significantly better food release (on potato and zucchini). Both have very useful thin tips (tested on onion).
Compared to Kagekiyo 240 K-gyuto: Akebono goes slightly easier through carrots and has substantially better food release. Onion not tested.
Compared to Shiro Kamo Syousin Suminagashi 270 gyuto: Akebono goes slightly easier through carrots but has slightly worse food release. The Akebono's tip is thinner but both performed well in onion.
Compared to Yoshikane 240 SKD hammer finish gyuto: Akebono goes significantly easier through carrots but has significantly worse food release. Onion not tested but the Akebono's tip is much thinner.
Compared to Mizuno Hontanren wide bevel 270 gyuto: goes significantly easier through carrots but has significantly worse food release in zucchini and potato. The Akebonos tip was thinner and better in onion.
So, as ever, there is a trade-off between ease of cutting hard produce and food release in wet foods. The Akebono is towards the ease of cutting hard produce end of this spectrum, but with quite good food release given this.
Who should buy one? Someone looking for a carbon steel thin but not quite a laser knife which will handle wet produce better than most other thin knives.
Who shouldnt buy one: Someone who wants a stainless knife. Someone who wants a thick knife with brilliant food release.
Should you buy an Akebono or Akatsuki (Im assuming that he Akatsukis performance is similar to the Akebono)? For some, this may be decided by the steel (B2 vs W2) or the profile (the Akebono is slightly longer and significantly taller) or the price. The spine and choil treatment is nicer on the Akebono but the F&F on the Akatsuki is still quite nice and this would not be the deciding factor for me. The upgrades on the Akebono (steel, size, F&F) come at a fair price IMO.