I've really enjoyed using my Masamoto shiroko kasumi yanagi. I applied a full bevel sharpening job to it and it cuts like nothing else in the kitchen. However, that kind of sharpening looks a little strange because the bevel is iron, not steel and takes on a strange look from the waterstones.
Well, my approach to solving this nagging issue was to get myself an aoko honyaki yanagi so that I could apply the full bevel edge and end up with a polished bevel. Made sense. So I ordered one about 4 months ago from Kikuichi in 270 size and it arrived today. Nothing special. Not particularly pretty. It is a user. Ho wood handle but it is aoko honyaki. This type of knife gets a little pricey so I got a basic one. I'm anxious to get started on the sharpening and I will do so right after dinner (stuffed bell peppers.)
I'm assuming I will like it enough that I'll sell the Masamoto. We'll see how it goes. Stay tuned.