OK Newbie and Jeff,
I did a bunch of knife testing last evening - hey, it's a tough job, but someone's got to do it
Funny story on the Megumi 210 Gyuto: I really wanted to determine if the cladding was reactive so,
I cut a few onions - no patina (even on the edge), nothin'
I let it sit in chopped onions for a while - nothin'.
Cut Lotus Root and let it sit for a while - nothin'.
Let it sit w/Mango juice on it - nothin'.
No patina anywhere, even on the edge. I started thinking - "you know, either this has some kind of magic lacquer finish on it, or it's stainless Damascus over Ginsan or something. I better double check with Mark." So I check my email before going to bed and Mark sent me a reply saying he was wrong and the maker said they were stainless Damascus over a VG-10 core
With that, on to the comparison. The Magumi and Anyru Hammered 210 are VERY similar knives, both in cutting performance, edge profiles and general feel. There's not much in it between them, discounting the core steel differences. The Anryu had a slightly thinner tip with more distal taper and it's tip went through onions a bit better. The Magumi seemed to wedge less and slice a bit better in the main portion of the blade. I couldn't really discern any profile differences on the board when rock chopping. The Anryu Hammered balance point is closer to the handle than the Magumi, actually slightly behind my pinch grip point on the blade. As a result, the Anryu felt a little more nimble, but the Magumi had a bit more chopping power. We're not talking huge differences, though.
I could be happy using either one. The Magumi had a better OOTB edge, so much so, that I sharpened the Anyru on a Shapton Pro 1.5K, Rika 5K, bovine strop sequence to try and minimize edge differences between the two.
Keep in mind that these knives are so close in performance that variances in geometry, profile, grind from knife to knife could have changed my results a bit if I had two different samples of each to compare.
My Yuki actually fared worse than both of these in tip thinness/distal taper and the ability to glide through onions. It also showed more wedging in my tests slicing through a few products including Lotus root, despite being thinner at the edge. The Yuki had the most blade forward balance of the three. It also had the flattest edge profile and a longer flat spot at the heel. I could not get as high when rocking before digging the tip into the cutting board with the Yuki versus the other two knives. Granted, I did bend the tip and had to grind a couple of mm's off the tip (via the spine) on my Yuki, but I wouldn't think this would have a huge effect on rocking height.
Overall, I believe the balance point differences are mainly due to handle weights and lengths. It's splitting hairs a bit, but to me, the Megumi had the best overall performance, followed by the Anryu, followed by the Yuki. If you like a thinner tip, get the Anryu. Want an all stainless version of the Anryu? Get the Megumi. These two have me rethinking where the Yuki sits in the food chain on stainless clad, hand hammered, refined rustic Gyutos