Well I got this itch for a higher performance knife than my Fujiwara FKH. I stumbled on this post http://www.foodieforums.com/vbulletin/showthread.php?8814-Want-Shorogami-Gyuto-or-Suji&s=6406f0ac85d25428514aa227311d6f37. Its a Kanto style gyuto. Judging by the post, I was guessing Kanto style meant heavier. .I visited the company website to get more information but google translate and only do so much.
Other than that not a lot of information. So I emailed GokuO Hamono and asked for some info. I forgot to ask for the hardness, but eh I don't really care atm. Here's the response from the company:
Dear Mr. David Hasselhoff,
I appreciate your inquiry very much.
We use shirogami #1 for our kitchen knives made of miled steel.
The thickness of the blade at the spine is around 2.0~2.3 millimeter.
The knives we make in our factory are all handmade. You might see
a slight difference in width, thickness, or length in each knife even when they come in a same size.
Also, we are a traditional small factory that focuses on practical,useful knives.
You might see some miner imperfections on our knives compare to knives at the stores,
made by a huge factory that uses machine tools.
Could you tell us how you found our company and products?
I also want to mention that I don't really read or write English,
so It could take a few days for me to respond because I have to ask one of my English speaker friends to translate for me.
Thank you so much.
What white steel #1! Spine didn't seem that thick to me. I wonder how heavy this gyuto can get. I decided to bite the bullet and give this knife a shot. I found a seller at j-cutlery.com and asked if he had the 240mm gyuto (was debating on 270mm but decided on 240 instead. Also its a proven fact that if you're web surfing late at night you're more prone to buying stuff.....). So now here is my new baby:
So its forged, has a bolster and full tang. Obviously this is the greatest knife in the world.... jk.
Here's another shot with my other 2 chef knives:
First impression of knife. OOTB sharpness was almost shaving sharp. The were some grind marks behind the edge though but the fit and finish for me was good (not as good as the Fujiwara though). I'll update this post more with my impressions after more heavy use of the knife.