Why I love the little suji. It doesn’t see much produce. I had the Munetoshi thinned and the Shinogi line/ bevel reduced so much.. it’s a totally different knife. I never got along with the Hinoura.mune cuts great brand new with its concave wide bevel, but becomes a nuisance after a few sharpenings
hate how hinoura cuts, same with heiji. but steel is so good on a heiji its worth to keeping as a project and regrind it