What is it about a carbon blade that's so appealing? I like to keep at least one "stainless" gyutou in my kit, at the moment an HD, but I realized everything else is largely carbon. I like high performing stainless knives, but there's something about a carbon blade that's just somehow, more alive, I guess. The everchanging patina, the glint of a fresh edge against the contrasting patina, the way they take a wicked sharp edge. When I first tried a carbon blade, I definitely felt more of a connection to it than other blades. Maybe it's the old school quality of a carbon blade or just the slight cockiness you feel from wielding something which to many seems "antique" but can easily outperform a lot of the "new" knives? The way the blade demands more attention to maintain it? I don't know exactly, it's probably all those things and a lot more, but I sure do like me some carbon steel.