Hi Talibaba, I have a 240mm SG2 gyuto from Myojin san with a kasumi finish, ebony handle and white buffalo ferrule. Naohito is a genius sharpener! I love the knife.
What's your thoughts on Cobalt Special steel? I've got Yu Kurosaki's gyuto made out of this steel, but didn't have a need to sharpen it yet. To be honest I am also hesitant to do anything with it as it has microbevel, which makes me puzzled how to approach sharpening it without messing up secondary bevel.
I have a 210 cobalt special Raijin gyuto from Kurosaki san. It's quite easy to sharpen, because it's so thin behind the edge, I like the knife, It works well for many task in the kitchen. But it's delicate!
