I'm in the market for a new knife. What I'm interested in is a 195 to 210 mm monosteel carbon, something not overly brittle. I have experience with carbon from 2 K-Sabatier chef. I'm buying from Canada and I'm a home cook. I always seem to get back to the Misono Swedish. I like the simplicity and the western handle. I would like to hear about the fit and finish and the edge retention. There is not much info on the steel beside that it is swedish, probably something like Sandvik 20C. I want something nice from the factory, I don't mind a little thinning I know they can be somewhat overly convex on the right side. What I don't want is a chippy knife from the get go, I also don't want to have to sand the choil and spine and see gaps on the handle. - What does it compare to in term of edge retention ? - How is the toughness ? - Does the high reactivity transfer odour/taste to food ? - Do you feel they are still worthwhile in 2017 ? Thank you!