Let me come back to say, that I appreciate the enthusiasm. I just think the variables are too many to overcome.
Now, if you're making knives in steels that aren't common in the kitchen cutlery world, can you channel this into maybe doing some of your own testing on those steels?
I'm familiar with Dr. Thomas' work but if I'm understanding what you correctly, you're idea is for users to report results correct?
If so, there are just way too many variables to be meaningful. I mean you're into what is being cut, how it is cut, on what is it cut, etc.
There are three prime variables in knife performance:
1. Steel Composition
2. Heat Treat
I think @Deadboxhero's current work on Spyderco's might have me thinking that perhaps this should be expanded to four variables to include the abrasive but for now, I'm going with three.
@JaVa relating to a comment I saw you make in another thread about petty's:
For Yoshikane and Akifusa, do you feel the same about the larger knives? I have an Akifusa that I really like so it would give me some sort of comparison idea to think about.
This. The steels you have should be capable of getting outstanding edges. So, the most likely culprit is you. But I don't say that in a bad way, but rather actually as a good thing. Because it gives you the information you need to work on.
Be sure you're getting a keen apex by raising a...
I have 180mm wa-handled Akifusa in AS and it is a great knife. Stainless clad and the AS is pretty resilient but as @Nemo said, you can bump up a bit and go for the SRS15. Or maybe look at the santoku to keep price down a little. It's thin and slicey.