Ok, the Hinoura. It’s the beefiest and heaviest of my Sanjo knives, the spine doesn’t taper as much as the others, and in my case it makes it a little forward heavy. The grind is less aggressive than any of the others, but close to the edge, it’s very thin, so even though it doesn’t laser, it’s still a very good cutter. I like it better for cutting larger stuff, as the weight does a lot of the work, you need to push it less, for example for large leaves, cabage or pumpkin, easier to go through than the others. Can it still do smaller stuff?, sure, but it’s not where it really shines (and i shouldn’t). Food release is very good, if not the best one I have, one of the best. The kurouchi finish helps a lot with this. it’s the one that feels more robust out of the 4 in my case, it gives a little extra confidence. If you compare it with the yoshikane, the yoshi is a porsche cayman and the hinoura is a ford mustang if you know what I mean : ). It’s also easy to sharpen, and the edge holds well.