For Xmas I bought my mother-in-law a Dojo(Kobayashi) Gyuto to try to introduce her to some better performing kitchen knives. Previously she had been using Cutco kitchen 'knives' for several years. Of course they were horrible. Now after may Q&A sessions together we decided upon the Dojo(Kobayashi) line of knives. Now I personally prefer wa handled knives but my mother-in-law had no preference. Over all fit and finish of the knife is ok. There are some uneven grinds and mild distortion of the blade.
Now fast forward to 4 months later. I realized that some people struggle with the concept of drying a knife after washing, and/or not leaving it on a wet towel. My mother-in-law is still adapting to that concept thus you can see some rust mixed in with the patina on the Blue I portion of the blade. However at this point I am very impressed with the performance of the Dojo. Now keep in mind that the Dojo has been used by several members of the family who are not used to fine edges and hard steel. They cut everything from a tomato to roasts with this knife. The edge has held up surprisingly well! It has some minor chipping after 4 months, a roll at the tip (likely contact with metal serving plate), and reasonable dulling. I have used 1u HA diamond compound on either a balsa strop or bovine to bring back the edge to of usable sharpness; shaves arm hair, passes Carter 3 finger test, slices tomato etc.
I plan to update you all on longer term use and results once I sharpen it and give it some use. Overall however, I suggest that the Dojo line holds a great value with Blue I that performs well especially for the price.