Ok so I'm using a gyuto right now in 52100. I can already tell it is pretty hard steel as i worked this knife very hard two days about 12 hour shifts without any touchups and it pretty much the same as when i started using it.
However the edge on the knife is not near what I'm use to using, so i decided to refine the edge some more.
I went through my normal progression and decided to keep the bevel as it was and i tend to like a 60/40 so slightly right bias, started with my 400 Gesshin, took quite a while even on this stone to raise a burr the entire length of the blade especially the heel. Once i got there i swathed the other side and flipped the burr back over I did this while lightening pressure each time. Finally i stropped on the stone and sliced through some cork to remove all the burr.
I then progressed to my 1k, 6k stones and repeated the same process. I then moved to my Takashima and started with a lot of pressure to build up mud, however i noticed that with this knife i could not get quite as much mud as i do with my other knives. Not sure why exactly maybe that its not removing as much metal because the steel is harder?
Anyways i finished on the j-nat. I didn't add a micro bevel as i believe the steel is strong enough without one.
Although it is very sharp and definietly useable i find that i can get my Kono quite a bit sharper. I feel that the steel has the potential to get sharper, am i missing anything? I do the same with the Kono HD, and i think the edge thinness is about the same on both knives as well.