Sure, sure, take me down the JNat rabbit hole
. Actually Ken, I need to have a conversation with you about that Asagi. I bought a red Amakusa and a white Amakusa (or Binsui) to try because they were inexpensive. The Binsui, even with a diamond plate nagura treatment before sharpening, cuts slower than a turtle in a freezer
. My Ozuki Asaki seems to cut faster.
I did use the Gassans last evening on a few products and they cut through everything like buttah! Nice edges really do make a difference