I had a chance to do some comparison cutting on some different veggies last evening. Some smaller/softer and larger/tougher onions, bell peppers, and a sweet potato just for kicks. I was comparing my Artifex 210 AEB-L against the Yuki 210.
The Masakage is a beast compared to the Artifex, which felt like a laser when tested side by side. Yuki is more blade heavy and just feels much more substantial during use. The distal taper on the Yuki really does not get very thin until right at the tip near the edge. Based on the video reviews, it seems similar to the Tanaka Kurouchi 210 distal taper. The tip did go though the onions surprisingly well. Horizontal strokes when dicing onions weren't just glide through with no pressure holding the onion, but it worked well. Vertical strokes using the tip to segment before final push cut dice worked very well with very little sticking on the up stroke. I could almost not hold the onion and still do the vertical strokes.
I really like the blade profile so far - I can easily use all parts of the edge and it works well.
I'm still babying this thing when cutting - it'll probably really show it's true mettle
when I let 'er rip a bit more. I'm glad I got the 210 and not the 240. For me the 210 feels plenty big (my knife actually measured 218mm on the edge).
The Yuki has it's factory edge at this point. I'm almost certain that it will perform even better with a full sharpening spa treatment.