I have a Kanemasa e-series honesuki currently, made of sk-4 steel. The F&F is great, but the steel is underwhelming. I like to run something like a 10-15 degree angle per side, and I can only get through 5 or 6 chickens before the edge starts to degrade. So I'm looking for a better quality steel. I'm looking at aogami super; perhaps the takeda or masakage. Though in my browsing, I found the Blazen (Bu-Rei-Zen) on EE, which is made of SG-2. I would prefer the carbon steel for ease of sharpening and ultimate sharpness, and I like the idea of AS for edge retention. Though my wife has SG-2 in her Shun Kaji knives, and they get very sharp and hold it for a very long time. So...do I buy the Takeda? Or do you all have other recommendations?