LOL, yeah, I have a thing for Nakiri's
Started with the Fujiwara, then the Tanaka KU, then the Tojiro Shirogami, Tanaka Sekiso, Richmond AS Laser, Yamashin and the Artifex. Artifex is a few mm too short for me (I thinned mine down, but lost some blade height while doing it, would love to see the stock version around 5-7mm or so taller!!), the Yamashin and Tojiro are a bit beefier than I like. The Tanaka's and AS Laser nakiri are awesome blades. The Goko and Fujiwara are pretty much head to head, and when I tested the Anryu dimpled Stainless/Carbon gyuto to the Goko gyuto, they performed very well, just a touch thicker than the Tanaka and AS nakiri and a touch more drag in food because of that. I suspect the Kono's are more of the Tanaka/AS Laser thinness/cutting performance (ie laser like fall thru with minimal effort and no drag) vs the Goko/Fujiwara/Anryu (fall thru with a teeny bit of drag noticed) and thinner than the Yamashin and Tojiro Shirogami.
There weren't issues with the Yamashin grind in terms of steering, but if you are a righty and the left side is ground more than the right side, it pushes the whole blade away from your hand while chopping stuff vs the convex on the right side pushing the food away from the blade. It was easier for me to get thin slices with the more symmetrical/righty ground Nakiri's. I could feel the extra push on the blade. It was easy to compensate so it wouldn't steer, but was noticeable. I am working on regrinding the Yamashin