Originally Posted by mafoofan
What about the Masamoto VG? I know nothing, but it is 30% cheaper and often mentioned in the same breath.
Plus, looks cooler.
The Masamoto has likewise gone up in price over the years. I bought it on a recommendation from Cooks Illustrated who liked it quite a bit.
Before the Masamoto, I'd bought a Togiharu of the same length. Togiharu was mentioned as a nicer alternative to the Tojiro DP, another reasonably well-liked budget gyotou - and outside of the blade markings, I can't discern the difference between the Masamoto and the Togiharu. Others might.