It's always sunny in new knife land...
Yoshiaki Fujiwara (Kiyoshi Kato) 240 kasumi...
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The grind is stunningly flawless, the convexity on both faces is brilliant. The taper is, well, Kato-like, dropping pretty smoothly from handle to tip. The out of the box edge is perhaps the sharpest on any knife I've owned. The spine is slightly round and slightly eased on the edges, same for the choil. The handle, while basic Ho wood, is thick and meaty, which is great for my giant hands (photo below comparing it to a handle on a Denka). I can't eat today until this evening, but I went ahead and minced up a couple of onions to use later, and cutting is perfect - horizontal slices with the tip are effortless, control is perfect, balance is spot on. The steel is quite reactive - two onions left the blade with a lot of patina.
With some patina...
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The handle, compared to a Denka handle...
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And the stats...
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