yeah, they make a lot of OEM for multiple brands. I guess that's why they're not making any more honyaki I guess.
That backlog hitting them pretty hard
it's hard to recreate similar with less meat on the spine. the weight helps with the cutting performance.
if you make it too thin it will become pretty chippy
it's not thin enough I would guess, especially on the middle side. also based on the Spare choil shot (on MCX web) it has a steep taper from the spine to the edge, who knows there's a slight hollow in the face like Yoshikane.