Howdy all, When it comes to sharpenability (as well as edge retention), how does these stemi-stainless compare vs. master hattori's "special-heat-treat" VG10? I know that VG10 is often viewed as somewhat of a ?boring? metal nowadays, but is there any truth to people's claims that I found when I looked in archives? Or maybe everyone was just pumping/hyping the attributes of the knife at that time because they were excited, and in reality it was no better/worse than any other VG10? Gee, if only we knew someone who's sharpened a ridiculous amount of knives who could lend us his impressions about the FH's VG10 and other semi-stainless knives ... Yes, I do realize that you could buy two CNs for one FH, but maybe it'd be like an FH vs. a re-handled CN?