Not sure if Dave is going to like this , another A-type post.
This is what now I do sometimes when knife budget hits the limit. The knife is A-type kiritsuke. I have got it for a while, and started to get tired of its original look and finish. After lots of elbow grease on stone and abrasive papers, here is what it looks like:
The idea of fake kasumi is a rip off from Tatsuya's article athttp://www.suisin.co.jp/toku02/2009-01/index.htm. You guys probably have seen other example in JKS cutting videos where chef Ueda uses inox honyaki usuba with a cool fake kasumi.
The main thing that I am not quite happy with the knife is its edge holding. Without thick enough high angle micro bevel, the edge just wants to roll to the left