I've had my Masamoto Vg 240mm now for about 4 months and am wondering if the Kikuichi TKC is better or no. No matter what the outcome i still love my Masamoto it is a really awesome knife just a few strokes on my honing rod and it just slides through anything, onions carrots etc. I've found glowing reviews for both but it seems that kikuichi has substantially more. They have a very similar profile and i'm 99% sure that a Sous chef that i worked with briefly had the Kikuichi and when I lined them up it was pretty much the same. So it comes down to the steel I think. Can anyone help me out?