I've collected 6 blue super knives over the last 4 years, and have been pretty satisfied taking them up to 8k, but I'm now branching out to other materials and looking for input on whether I will need to do anything differently. I bought my wife a Kurosaki 180mm gyuto in R2 stainless. I'm probably overly excited about this knife, but after a very slow adoption from using steak knives and other abominations, she had finally settled on using my 150mm petty has her primary knife, and is now comfortable enough with it to graduate to something a little bigger. Is there any point taking R2 past 3k? The other new knife on the way is a Kitaoka 165mm deba in white #2. This is my first single bevel. I originally wanted a deba capable of dealing with lobster shells, but decided that was a dumb idea and will keep using a cleaver for that. This knife will be used only for fish, from trout on the small end to coho salmon on the large end. I understand that I should sharpen it less acutely at the heel, and put on a microbevel, but what grit should I be using? Thanks in advance!