i have a number of knives, mostly Shun & 1 old henkel's 8" chef.
But i bought a Moritaka KP-150 Blue petty 150mm and after cutting myself a few times have learned to use it and love it. it is my go-to knife. I sharpens so easily it's a joke, and it holds its edge. it could be the shape of the blade, or whatever, but it cuts more easily than all my other knives.
BUT, cutting onions, which i do a lot, the metal browns the onions almost instantly. I would like to get another high carbon knife, and I know that many, many chefs use them to cut onions...so what metal is best for this, or do I have to go to a stainless. if so, what is the best stainless. I don't like VG-10 (i think that's the shun metal in my knives.