Comments about 0 Masamoto Shiro-ko Honyaki Yanagi:

This knife is a true master's yanagiba. I bought the 300mm version and it is just very nicely in balance in my hand. I takes some time to get perfect results when it comes to sharpening because the knife is very hard (I recall 65HRC) and it is a "honyaki" meaning that it is entirely made from one steel not cladded so sharpening its face will take you a lot of time for the first time. Once it is sharpened (not sharp out of the box) it can hold its perfect edge throughout the shift. I imagine that it could mean months of usage in a home environment. I usualy sharpen it to 8k grit with a hamaguriba edge profile because I mainly use it for preparing sashimi plates. Needless to say that this knife it not rust proof.

pros: can be taken to razor sharpness (yeah I tried shaving my arms and it works)
perfect geometry, perfect handle fitting, perfect finish

cons: i did not find any- maybe its price only, but top quality is expensive right?
not for beginners!