My experience is similar - Yoshikane SLD takes a great edge and holds it surprisingly long. Micro bevel is a good idea (as it is with SKD steel). Also
Hey, just looking for a bit of opinion on these budget carbon steel knives. I bought a fkh suji for a chef to use to trim and portion fish a while ago,
Did a little work with it tonight (onions and tomatoes), is very nice
Dude, I love the Mr Peanut poster!