I have sharpened alot of other's knives,mostly stainless.VG-10,Inox,S35VN.I bought a 210 Artiflex to try out the steel.I can get the AEB-L sharp,the carbides are so fine in this steel it takes a extreme edge,& holds it fairly well.I thin behind the edge & put on a double blended shinogi line.
The handle does not look like much,but for me it is comfortable,no sharp edges.Some western handles I cannot use because I have wide hands,do not like em wt. too much hook on the end.
I might get some flack for this,but I think bolsters are way overrated,Esp.the ones that extend down the heel,making the knife almost impossible to sharpen.Even bolsters at the handle add weight to a knife,not a plus IMO.All my gyuto are Wa Handle thin carbons excellent all day cutters.
I like the Artiflex,for stainless it's good steel,thinner & lighter than many western handle 240 guyto's.If your freehand sharpening is good takes a keen edge.I found it easy to put a thin convex grind wt. a couple stones.Not too much rocker more flat edge geometry,more blade on the board the better.