Hey all. Well here is a small written review on a current beta knife made by Pierre. Sorry, but the steel is still a secret
I started the initial bevel cutting last night, (figuring it would take some time to get it cut) so busted out the 60 grit stone and much to my surprise, (and thankfully so) it only took maybe 5 mins to fully raise a burr on both sides. It's a fine burr and easily came off with a pull through a cork. I can't really give you a lot for feed back on how it felt on that stone since the damn thing can take paint off a battleship haha. But next was a gesshin 400 and it was a lot smoother feeling than when I went to sharpen a dojo AS nakiri, (only two I had to do) The next stone was a 800 natural amakusa and it was like glass. It floated damnnear on the stone. I could feel it sharpen, but it was just so smooth, while the AS I could really feel it grabbing onto the blade edge. Second was a white amaksa 1k natural and it had the same effect. I'll skip a head to the final finishing stone as the next two stone were the same glass smooth floating feeling.
The final polishing stone was actually one I had received today when I was sharpening, so your knife was the first test drive on the stone. Which is a Wakasa, (very hard stone) but your knife easily pulled up a mud with in a minute of use. It once again floated over the stone and mud and feed back is a little hard to get when the knife glides over a stone that easy haha. But it produced a very sharp, (not as sharp as the AS, but that as you know is the trade off) Can't really tell if it took good to the polishing aspects of the stone or not, (i'll look again here shortly) But after a little deliberation, for my knife I'm thinking of going with your 01, as I do like a VERY sharp knife, (the retention is always a good thing but I prefer sharpness over retention personally speaking.)
So, on a scale of 1-10 for edge retention I would give the damn thing a 11+ haha. A home cook, (who knew how to properly care for knives) would only have to sharpen it maybe, and I say maybe 1 time a year. Pros I best with once again proper care could almost get a month out of it with just touching it up before thinking about re-beveling.
For sharpness I would rate it a solid 8+ Gets nice and sharp, but compared to blue, AS, and white it's behind those.
For ease of bringing the edge back, (IE stropping) a solid 9. Very quick to bring it back to life but I did spend a little extra time stropping to make sure.
Time to get sharp, well since this steel is tougher than a 2$ steak it gets a low 4 on that haha. If you wanted to fully buff out all of the scratches, well.... lets just say not even I have that kind of attention span haha and I'm a good sport.
So, if you have any more question for me, please don't hesitate to ask. I did do two quick videos of it in action and if you want let me know and I'll post them. Thanks again.