Well, I have no pics but I have to say going to JKI last Saturday was a blast. A few people showed up to check out Bill's proto, try out some of Jon's latest additions on some produce on a proper BoardSMITH, no less, sharpen a bunch of knives on various stock and experimental stones and generally talk about knives the way I wish I could with "normal" folk. Some of the highlights were the Gesshin Hide Hon Kasumi gyuto which might have taken top honors. We didn't cut with it but I sharpened Chuck's DT super wear resistant gyuto and discovered that Belgian Coticule has virtually no effect on this steel. It was shocking! The other knife I found surprising, personally was the Suisin Inox 240 gyuto. I am switching my best value western to this line. I don't know about the edge holding but it has very nice fit and finish (other than spine and choil rounding) and cuts very, very well. We finished off the evening with some excellent pizza (seriously good stuff) at Stella Rossa. Thanks to Jon and esp. Sara for hosting and tolerating all the knerdiness!