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I'm an LA-ino also, but just a home cook. I own a 240 Kochi from him: https://www.japaneseknifeimports.com/collections/kochi/products/kochi-240mm-kurouchi-stainless-clad-carbon-kiritsuke-shaped-wa-gyuto Don't know how it would do in a pro kitchen, but I love mine. Give yourself some time...

First off--That is a beautiful knife! I would buy some sushi-grade ahi. Sprinkle blackened seasoning and sear it, then use this knife to cut slices. Mix some mayo, sriracha, mirin, and sesame oil. serve with a small salad and enjoy.

The sukenai k-tip. Looks awesome!

I have the Takayuki and the Sukenari ginsans and they are very different knives. I usually make a salad with lots of parts and pieces, but usually run out of product before I run out of enthusiasm, so this thread has given me some great ideas.

I use a modified G&G with the tip lightly touching the board--essentially a flattened rock-chop with no pressure on the tip. I've done this with thin-edged knives, like the Kochi and Masakage Koishi and it does not torque the edge. Disclaimer--I'm a home cook, so this is done at a leisurely pace.

I recently got a Gesshin Kagekyo 240 Gyuto and is my current favorite. Definitely makes me smile when I use it.

Buy them both! :D My Kochi is much easier to sharpen than my R-2 Testuhiro. Took a lot of passes and I could barely get a burr going with my 1k king stone on the R-2 steel. Recently bought some nubitama stones and it's easier now, but not as easy as the Kochi. The Kochi sharpens up very...

I have the Kochi 240 stainless clad k-tip and it's a great knife (one of my favorites). Very thin behind the edge, which carries to the k-tip. A very good looking knife. The steel sharpens easily and holds its edge. I am also eyeing the Shibata Kotetsu 240 Gyuto. It's a good looking blade and...

The center knife is a Kochi 240 Gyuto with a Kiritsuke-tip from Japanese Knife Imports. Comes out of the handle with a stout spine then taper down to a think tip. Also very thin behind the edge. Easy to sharpen and fun to use. I very much enjoy this knife. Board is side-grain teak. Replaced...

I own a Takeda petty and, though I am fairly new to sharpening, found it very easy to thin. Used a low grit stone and held the knife flatter. Don't know how well you can see it in the upper left of the photo below. It's great knife and I am planning to buy a Takeda Bunka soon. Also pondering...

I did, but I think it's a great knife and was curious why someone would not want it. Always good getting other perspectives.

Why are you selling the Kochi?

+1 on the Kochi K-tip stainless-clad kurouchi. Definitely a singular experience, different from other knives. The k-tip gives you a very thin, but laterally stiff, tip. The 54mm heal is also nice.