This funayuki really is like a scaled down version of a deba.0.3
The factory edge was fantastic,very sharp,and the profile is perfect for me. The POB is forward,but very manageable especially with this length knife.
The blade road is rough,so I polished it out to a true kasumi finish and it really cuts and glides through proteins like a champ now. You can actually cut meats with a glossy finish,despite being a thicker knife. This knife really feels natural to me and makes fileting and cutting meats easy.
Loving the white #1 but to me the damascus is superfluous. On my knife,the uraoshi is not perfectly flat,but very well done nonetheless. Easily remedied if you know how to properly sharpen knives.
Bottom line: Excellent knife,the damascus is a little unnecessary and drives up the price a bit,but buy this knife if you like white #1 steel. You may need to polish the primary bevel if you really want a true kasumi finish.