I feel like takedas kurouchi is pretty amazing. It's my favorite kurouchi on any knife I've seen/owned/used. I think it is hands down a lot cooler looking and nicer than shigefusa or carter KU. It has three layers to it really, it has nishiji which is pitted and grey, it has the normal flat black KU that you see on every other maker, and it has a shiny lacquer coated layer that makes for a completely awesome look in my opinion. If takeda just makes regular stainless clad shiny knives I don't think I will really enjoy them. I feel like my takeda is something special.
The steel in my takeda is unmatched in achievable sharpness and edge retention compared to any carbon steel knife I've used and I think it is way worth the money. I can easily shave with my petty and it holds the edge at that high of a level after a days shift of not only butchering tuna, swordfish, tombo, and salmon, but also working the line all night. I can still pick it up and clean shave my arm with it. It truly amazes me.
I would recommend to anyone and everyone that you should as well own one of takedas knives. If you find a fit and feel in one of his knives that you like, I don't think his AS steel can be topped.
I found my favorite in the 210mm yanagi that I purchased from a forum member here.