I got this one years ago. It's an Ittosai Santoku from Hida Tool, it was around $30 when I got it way back:
Changed the handle out to this with Stabilized Koa when I got it, but the blade was too thick and liked the wedge in foods:
It met the belt sander today
I flat ground the top 2/3-1/2 of the blade, convexed the bevel and brought the bevel up a bit from where it was originally. This helped thin out the knife, but it's still pretty heavy! It had some deep hammer marks/pits in it from the Kurouchi finish, so I left a few because they were deep:
Cuts much better now!! It's turning a nice blue/purple after cooking a steak, slicing it down the middle, then sticking the blade in between the layers for a few minutes. Yeah, I'm weird!