If you're considering stainless knives as well now, why not consider something semi-stainless like the Konosuke HD or something? You can get it slightly sharper and get it there slightly easier than the suisin and the edge retention is definitely good enough. I believe it's also less expensive. I used a "funayaki" shaped 240 HD for a while and loved it, but I found it to be a little short on occasion for me. I'm a 270 kinda guy with prep and a 210 for service. I find 240 knives for me aren't as good as either anymore. It's a knife I regret selling, but hey, I wanted to try other things. If I had my time again, I probably would have waited for a 270 HD to come back into stock instead of buying the Suisin (but I had always wanted to buy a Suisin anyway so who knows).