My father has used one of his single bevel knives for about 5 years. Wa handle. My experience is limited (home cook) but as I often fillet the fish I catch at my father's home, I have had occasion to enjoy the knife too. Arnon's 270 Yanagiba slices fluke and bass well for my nigiri sushi. I've seen my father use it on pork loin for very uniform bias slicing. Over the years, the knife has held up well. Sorry I don't know what type of steel he used but it has resisted discoloration and chipping.i wonder how his single bevels are
For me, my pinky and ring finger are the rudder.I'd like to see one in person, but they do have some appeal, for sure. He looks like he understands what makes a good knife, and his handles don't bug me, "conceptually". Actually, while making dinner, last night, I once again noticed that I basically have my pinky and sometimes my ring finger very lightly on the handle for 95% of my cuts. If a knife is sharp and the balance is close to the middle, or forward of centre, it's all good for me.