My classic Ikon (fairly recent) was a fat axe behind the edge. Still is. The problem with their performance isn't the edge angle, it's the thickness behind the edge. What angle they give their edges is kind of irrelevant when it's got shoulders bigger than Schwarzenegger.
It's like the polar opposite of the Herder knives, where it's almost impossible to see an edge bevel.
Couldn't agree more. The new Wüsthofs require some serious work on the factory edge before getting somewhat usable. Removing shoulders, which is a form of thinning behind the edge, and rounding the straight bevels to convex ones, so it may have any chance to survive the first board contact. An angle of 14 degree per side won't hold with the Krupp 4116 @58Rc, so you better round it to some 18 degree. Those PETec edges are easy to produce, that's their major advantage, apart from the marketing nonsense. I measured 0.35mm behind the edge with the Cordon Bleu series, others even higher values with other ones, about the double from what you're looking for. It makes their blades reasonably fool-proof and cause little returns, but not exactly very performant.
As for the Herder, you may refine their OOTB edge a bit if you want. Get the the 1922 as long as they make it. Herder works in a traditional way, but has serious succession problems with their workers. So they are pushing their K-series with simpler handles and stamped blades, and playing with exotic woods, to maximize the outcome of working hours, as they can't increase their capacity. Again, if you want to experience what was a traditional carbon steel knife, get the 1922 23cm chef's and the 23cm tranchelard. Avoid their petty, it's too short with 10cm and too expensive for a little knife that had little contact area with the board, will get frequent sharpenings and have a short life span.
For one looking for a modern European stainless blade, consider the K-Sabatier 200-series. Sandvik's 14C28N steel, that's AEB-L on steroids, finely grained, easy sharpening, high edge stability and the resulting edge retention, @60Rc. Very light and thin, without being a laser, still some convexity in the grinding. About Fit&Finish, forget everything you know about French knives. Certainly on par with the Misonos, without requiring the work on the factory edge.
Couteau Cuisine 25 cm - Série 200 - Manche en G10 200 - Sabatier K
With serious budget restraints, decent carbons are made by Pallarès Solsona. C60 at it max, 60Rc. Strongly convexed on both sides. Requires a good sharpening with thinning right behind the edge and you have a very decently performing knife for little money. Serious, well thought and well made knifes at very reasonable prices.
