I had just bought a Mizuno Tanrenjo 270mm just before this showed up. I love the grind on the Mizuno, it is a new way for me to look at knives. When I received this knife it has a similar grind that I was very happy to see, very similar, and perfect for the blade. I have not needed to give it a sharpening with 2 weeks of use, in restaurant and home. Will take some pics just before I get it off tomorrow to Johnychai.This one started life a year ago as a 240. I have been sitting on it for a while, and have since learned about better profiles. This one was pretty flat, so i reshaped it and decided to finish it up. It is 225 on the edge, 242 from the bolster/ferrule. It is pretty thin, sitting at 2.16 coming out of the handle. it stays at 2mm until half way to the tip then has a distal taper to a fine tip. Handle is some of Mark's special koa with golden ironwood ferrule and buttcap, hippo ivory and black spacers.
I'm not gonna call anyone out on this since I don't want to start drama, but I will say that I pulled this off a professionally sharpened knife:lol thanks Lefty, long day, you just topped it off, reminds me of the time Niloc took a pic of somebody's knife with a steel wool 'burr'.