Wow ain't that the truth. My gateway J Knife was a Tojiro DP gytuo and so that's what I learned to sharpen on. Since then I've added some much nicer, carbon steel knives to my collection. Those are what I've been sharpening for the past few months as the Tojiro became a wife knife. Just sharpened the Tojiro this morning as the edge was dull as dishwater - blimey what a ballache it is. It's SO much more difficult than my other knives; something I couldn't feel when I started as I had zero experience. So yeah, any budding sharpeners, take that^ advice. These guys are right.