I received the Richmond Suji http://www.chefknivestogo.com/riar27su.html
I used it over the weekend as a Stand in Yanagiba to break 3, 40 Lb Pacific Yellowtail into Sashimi style slices for an event. I did the breaking cuts with a different knife, but all the slicing was done with the Suji. Needles to say, that was ALLOT of slices. The knife, with the supplied edge works very, very well. I am impressed. I didn’t touch it with the Idahone. (even though it needed it toward the end a bit) I cut more slices of fish for that prep than most sushi chefs cut in two services. Nice piece. If anybody has questions, give them my e-mail address. Also, the knife is an incredible value. I hope you get more steel so you can produce more.