I have the 240mm kikuzuki kasumi in white 2 . I have had it since they dropped on Carbons site, and honestly thought they would fly off the shelves. I think most people are put off by the heel/ choil look but it is extremely comfortable in a pinch grip and the profile is amazing for me. It is easily my favorite knife, not Fujiyama smooth in dense produce but great nonetheless. The steel has been durable and holds a sharp edge for a decent amount of time. I am a home cook and usually touch it up every 10 days or so on a Belgian blue and it stays screaming sharp. Probably wouldn’t have to touch it up that often but I cut a lot of tomatoes and they rob the teeth.