Looking for advice from Japnese knife owners on the difference in weight, durability, edge retention and layers for.
Mods can move it if they want. Anyway if you're talking about this one, http://www.hocho-knife.com/brands/Ryusen.html it's an OEM blade sold under many names. Sakai takayuki has one like this, yoshihiro has one. I never used the gyuto, but i have a petty sold by JCK as Gekko. Don't like it at all; it's a fat little turd that's hard to sharpen.