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Back to the OP's Qn: It would be helpful if you tell us what you are looking for in a knife.

Interesting. Makes me wonder whether the example I had was mislabelled. Also, I guess it is a few years since I sharpened SLD, so I could he misremebering how it sharpens.

Yeah, definitely not quite the same sharpening feel as AEBL with its baby little Cr carbides.

I didn't find SKD11 all that difficult to sharpen. Kinda similar to Ginsanko.

I reckon that O1 is a pretty simple carbon steel. Definitely no where near semistainless.

Yeah, Yoshi call SKD11 "SLD" and they call SKD12 "SKD". Edit: Just relished @blokey beat me to it. And @M1k3 .

Is it a marketing term?

Maaaaate... What do you think you are doing? You need a 240mm Wat, not a 180! 🏃😉

I hope not

I was pretty worried about your thumb as well

G'day mate and welcome to the forums. Are you in Seoul? I guess you've spent a fair bit of time Downunder?

Welcome to the forums

It's all steel, so should have similar elasticity. Disclaimer: this is just pure speculation: Whether the hardness plays into the feedback some people feel- IDK. Or maybe monos need a slightly thicker geometry to achieve adequate toughness?

Welcome to the forums

Welcome to the forums.

Welcome to the forums. You are a much better polisher than I if you can get a nice polish out of Choseras.

Welcome to the forums

On soft Western stainless, they remove a lot of metal, which leaves the knife thick behind the edge. Even worse, they leave behind a fairly sharp but incredibly fragile wire edge which will seem to cut well until the first board contact. On hard Japanese style knives, they will chip the edge...

+1 I would add that once you can create a sharp, well deburred edge (one that can reliably slice kitchen paper towel) on a 1k stone, you will get some benefit from refining the edge on 3k or similar. As long as the steel can take it.

Welcome to the forums