I have seen quite a bit of talk about debas recently (I'm sure these jknife society videos have something to do with that).
On paper, Susin knives never really caught my attention: seemed like good design, excellent f&f, average materials and WAY above average price (which, I guessed, was mostly for the name.)
However, the popularity of the deba with you and these amazing chefs makes me think that there is something more to it.
From what I can see, the tip looks a bit thinner than some of the others I've seen, and obviously it's inox(stainless), not carbon. I heard rumors that steel is actually sub vg10 in quality, but maybe their expertise with it makes up for that? Perhaps having a stainless deba is a big enough advantage over carbon that a little less edge holding is forgivable?
Anyway, I just wanted to hear your thoughts on what makes it so special/ justifies the price over other options.