I've been very interested in kamisoris, mostly because Japan has a tradition of blacksmithing that has produced some of the best blades and best steels anywhere. I have a traditional, forged deba in my kitchen, and its ability to keep an edge is very impressive. It can also gently slice a whole chicken in half, bones and all. There's a lot of labor in a layered, forged blade. It's not really comparable with a normal western blade. The thing that really keeps me from spending the money on a vintage kamisori is that I shave with both hands - left hand for the left side of my face. I'd have to re-learn shaving to use an asymmetrical blade.