I got a box from Mark on Tues and have been playing since
Latte 400; I second Shauns video review, really nice stone but doesn't feel coarse like the Bester 500 sometimes does. Even leaves a nice kasumi finish on clad knives. Works really quickly to set a bevel as well.
Naniwa Aotoshi 2000 Green Brick of Joy. This sucker is huge!! It feels very creamy and leaves a very polished finish on the edge. I tried the Kasumi finish with it and it worked OK, but I didn't spend enough time and work my way up. I think if I got all of the really deep scratches out, it would work pretty well. Leaves a nice toothy edge. I actually jumped from the Latte 400 to the 2000 Naniwa and it worked pretty well! Stone is pretty soft, so I gouged it a few times getting used to it since I'm used to harder stones like Besters and J Nats.
I actually jumped from the Latte 400 to the Naniwa Aotoshi and it gave a really nice, toothy edge. May be my combo for touch ups for when I gotta break down deer.
Tanaka 210mm KU Blue #2. I posted choil pics in the Photo's section. Cuts well, takes a really nice edge. Nice convex grind and stupidly thin behind the edge. I noticed some friction on potatoes from the sand blasted Kasumi finish, but I have not tried it since I smoothed out the Kasumi on the latte 400 and naniwa. It feels smoother when drying it with a paper towel and no major dips or grinding boo boo's were noticed. F&F is better blade wise than the other KU Tanaka knives, and just below the Sekiso (small burr on the choil). Cheap handle on it, which was expected since I plan on rehandling it anyway. I wanted a carbon Wa 210mm and this works well. Potatoes, onions, mushrooms, peppers, steak was all fairly easy to cut with the factory edge, which was so so. I sharpened it up quickly and it takes a very nice edge!
Tojiro ITK 240mm Kiritsuke. Choil pics are in the photo section. convex grind, very thin behind the edge. With being longer and heavier, the weight alone is enough to go thru some foods. White steel takes a very nice edge and the edge OOTB was better than the Tanaka. Handle is a touch nicer than the Tanaka and I did the same Latte 400 and Naniwa on the Kasumi finish to smooth out the bead blasting, no major grinding errors or issues were seen. The cladding seems to be a bit tougher than the Tanaka cladding; the scratches seemed to be harder to remove, but it could also be because it's longer or deeper scratches. I really like the almost flat edge and it was kinda like a big Nakiri
Richmond Addict 2. Handle F&F is excellent, spine and choil were eased much better than the Tanaka and ITK. Much thinner blade and wider blade overall means less convexing. Grinds were well done. I prefer the edge to be a bit thinner and convexed to be more like the Japanese grinds, so I took it to my belt sander and worked it a bit and sharpened. Stupidly sharp now, I would consider the knife a Laser! The Addict profile with the long flat spot has been growing on me; this profile works great on slicing larger veggies like Cabbage, lettuce, big onions, etc.
All in all, these 3 carbon knives are a blast to use!! The Addict 2 seemed to be the least reactive, followed by the Tanaka and the ITK was the most reactive out of the 3. All take a really nice edge and are thin behind the edge to cut well.