Most Japanese knives I have owned, developed burr and wire edge during sharpening and require a lot of work have those removed.
If I am not mistaken, the knife Carter sent for sharpening competition had a wire edge, though it was the sharpest of all.
I think the point I am making here, is to put personal favoritism aside and report things as they are, with their pros and cons.
I think bringing outdoors knives into kitchen knife mix is irrelevant - different use and geometry.
PS: to be fair to Carter, his knives have pretty good geometry and ground to perform.