Hello KKF, I have been considering getting a 180-210mm Teruyasu Fujiwara Denka no Hoto as a smaller knife for quick meals at home. I have read on the forums that he has excellent heat treatment on his aogami super lines, and they tend to be fairly tough despite high hardness. I have also read about the terrible f&f on his knives. So, I live about 1-2 hours from Tokyo where Mr. Fujiwara's shop is and I believe I can go to the shop to hand pick a knife. I was hoping to hear people's opinions of the knives, particularly the core steel of the knives. I am looking at all three lines, but I am leaning towards the denka. What do you think KKF?