I keep reading that most of the people here prefer carbon steel knifes. All my knives are stainless and I started thinking that probably i should try carbon steel knife too. I like the look of the kurochi finish and read that Aogami has good edge retention and it takes a good edge. Currently I am considering these 2 knives:
http://www.This Site Not Allowed Her.../tagyas24.html Takeda
I would like to read what you guys think think about the steel, the finish , these 2 knives and any other alternatives you might suggest.