I liked the Nakiri so i bought the 240 gyuto. The grind on this blade is thin with a little bit of flex towards the tip . I just sliced up two skirt steaks with almost no resistance. Exactly the kind of geometry that makes you stop mid-cut and grin like an idiot. It is also tall, considerably taller than my Nigara.
The smoky Damascus finish over soft iron cladding gives this blade an unreal organic look in the light. Paired with White #2 core steel, it has that raw sticky traditional feel that makes carbon steel lovers weak in the knees. Clean, aggressive, 240mm of surgical violence. It's got some crazy patina already due to the white steel and iron cladding. It's a lot of knife for the price.