Nice to see the smith at work! I've been using my Matsubara 240 for a few weeks now. Despite some very rough f&f out of the box the thing is a beast and a heck of a cutter. The 240 is a definite workhorse with a high performance grind. I'm still adjusting to the the profile a little. Slightly more European than your average gyuto, but still not what I'd consider a full on rocker. I am very impressed with the tip (flies through onions, etc.) and I like the stiff feel of the knife. It reminds me a little of a Moritaka but with more belly and a thinner tip. Broke it on on onion soup and haven't looked back. His white steel is certainly harder than average and sharpens more like AS. I don't feel like it gets as sharp and crisp as TF, but definitely much harder than your average White#1 (without feeling nearly as brittle as you might think).
This is a case where performance trumps looks. Honestly the rough f&f was almost a deal breaker for me at that price, but I went ahead and cleaned up the blade road, put my own edge on, and gave her a chance... She isn't pretty, but she sure cuts good
PS Forgot to mention that food release is exceptional. Also, the shoulder of the grind had been nicely eased so I've found tall, hard ingredients are no problem. Going through large, dense sweet potatoes I had good feedback and no real wedging in the cut.