I just want to say, The Masahrio virgin carbon steel has proved to be a much better knife than I ever expected.
The feel is very soild, yet light weight and, balanced. The edge holds beautifully after two weeks or full time kitchen grinding and must I add is also much easier to sharpen compared to the VG-10 gold Kasumi knives I use to own. This knife easily out performs all stainless steel and matches the preformance of knives...