I ordered the Yamashin santoku and ko bocho on Saturday, and they were on my porch when I got home!
Thanks Mark and Sue!
The top one looks like it has a notch in the front, but that is just where the finish was ground off and you can't really see the sliver of silver there on the white. lol
So far I have put a first coat of oil on the handles as they were unfinished (made the bolsters extra shiny... lol) and stropped the edges to remove the varnish there to check out the sharpness. Holy cow are these things sharp! The only knife I have that would rival these is an old, carbon steel Old Timer pocketknife. Nothing in my kitchen is capable of coming even close. The little one bit me already when I wasn't showing it enough respect and attention. lol Nothing major, just a nick to let me know he was there.
I did find four small nicks in the big ones edge and only when checking it by cutting through paper. A visual inspection and a run over the edge of a fingernail confirmed they were there, but I had to look close to even see them. It isn't anything that will hamper my cutting in any way whatsoever and they will be taken care of the first time I sharpen it. Even with the nicks it blows away what I did have, which to be honest wouldn't have taken much. lol I'm also blown away with how light they are. I knew they weren't heavy, but it is almost comical how light they are.
So yeah, my first impressions of my first Japanese knives were very good. Color me impressed. Now I fear I will have to eventually spend the money on a "good" knife if the cheap ones are this nice. lol
If my wife wasn't asleep I'd raid the fridge for a few innocent veggies to terrorize... lol