I became a carbon convert pretty quickly in my career as for the first 2 years of my career i didn't really sharpen my own knives and didn't know much about knives in general. Back then I was rocking a global 210mm and a masamoto western vg10 240mm so to say i was using good steel or well heat treated steel wouldn't be the most accurate statement BTH the masamoto wasn't that bad but the minute i got new knives i never touched my global again. Once i started sharpening my own knives and dove deeper into japan's knives I tried my first blue carbon nakiri and just never went back. 3 years later majority of my kit is all carbon and i really have no issues or complaints but a couple months ago I picked up a JKI stainless 210mm gyuto and it has changed my whole perspective on stainless steel. I initially bought it to take on with me to stages and to have a knife friends could borrow but i literally use it for everything and it gets as much use in a professional kitchen as my carbon 240mm gyuto but for different things of corse. Its made up of AUS-8 steel with about 58-59 hrc and everything about the steel i find fantastic. Although it doesnt sharpen as well or hold as good of an edge as my carbon knives I dont ever have any trouble sharpening it and it stays sharp for a good amount of shifts and the fact that its a lower hrc lets me abuse it more letting me use it as a make shift deba and honesuki. Honestly if i had bought this knife instead of my global from way back when I probably would have kept using stainless and now i feel like ive completely ignored stainless steel when there are a lot of good stainless steel out there. So i just wanted to know what I might have missed out on.