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Thanks buddy that's about what I figured. Some of those mono shirogami's and aogami's are enticing. Like this one from @JBroida: https://www.japaneseknifeimports.com/collections/gyuto/products/suien-vc-210mm-gyuto

Also, in general, simple carbon steels like shirogami and aogami are easier to sharpen than many stainless steels. Ginsan is a stainless that sharpens pretty nicely.

I had some links in my post so when you quoted it, that probably triggered the spam filter. It's only a thing when you're new. :)

Question... In terms of thinning and blade work and what you prefer working on, how do you stack up mono SK to shirogami to aogami to stainless? Not concerned with aesthetics or rehabilitating looks after work. Just performance focused stuff.

Welcome. The first question to answer is, do you sharpen? :)

@blokey So far a lot to like here. Very slicey!

Anyone have thoughts on I. O. Shen? https://knifemerchant.com/knives/brands/i-o-shen-knives/ This site names their steel but I didn't up much on it: https://mastergrade.net/products/chef-knife-3074-8″-210-mm/ A forum search didn't turn up much and most of it was pretty old. Guessing this is...

Paging @kpham12 ... https://bernalcutlery.com/collections/trade-ins/products/trade-in-kikuichi-swedish-gold-warikomi-330mm-gyuto?_pos=9&_fid=5de909bc7&_ss=c :)

Dude drives me a little nuts. Just something with his presentation style. But I also never felt like he actually gave me any useful information. Just showed off the knives he bought/was given/was loaned. If he went into YT expecting to make money on a knife channel that was probably naive...

Consider the PM offerings from Akifusa: https://www.epicedge.com/shopdisplayproducts.asp?Search=Yes&sppp=300&page=1&Keyword=akifusa&category=ALL&highprice=0&lowprice=0&allwords=akifusa&exact=&atleast=&without=&cprice=&searchfields= Also, consider commissioning something from Michael @Knot...

These are the knives of a culinary school graduate who, while it has been many years, did spend a decade or more in the industry. The top one was her knife in school and her main work knife. She's asked me to sharpen them.

Thank you @blokey for the spark. Let's see if the flame grows...

I don't believe in so-called "toxic masculinity". I don't believe cows are any worse for the planet than mass farming. I know that hundreds of millions of people can't afford to buy nor have the room for large animal carcasses. They live paycheck to paycheck in small dwellings. I could go on...

I mean, you yourself stated a few things in this very thread as facts, as have several others. It's not stated as opinion but as fact.

Thought so but wanted to be sure. I have a 240 and really like it. Use it frequently. Hope you enjoy too!

Also, I say don't fear iron cladding. Some are more reactive than others but by and large they are not a big deal. The fear factor is vastly over dramatized. I started out not wanting even a carbon edge and now my rack is full of all carbon knives. A quick rinse after acidic stuff and a wipe...

So we need to unpack a couple things first... Laser and food release typically are at odds. Good food release is generally a product of geometry and it takes some width to make that happen. Lasers in this community will be thought of as thin knives and in general will suffer some stiction to...

More info please. :)

In it's purest form, wabi sabi is the Japanese celebration of imperfection. In our hobby it more or less refers to subtle differences in example to example due to being handmade. It can sometimes be used as an excuse to justify shoddy workmanship but that isn't the intent.

Up to you. Time to learn. :) Not being frivolous but that really is the answer. Start on the 2k and see what you get and if you like it. At that grit you won't be doing any harm to anything more than your time and it just might be enough. You have the edge and the personal experience so...