I would my to $0.02 on Yoshikane hammered SKD. I have the Hakata Santoku in 165mm size and really like it. The knife is essentially a wide bevel knife (the bevel ends where the hammering starts) and thus is not the thinnest knife out there, but is by no means thick. You will notice this as little more resistance when cutting large carrots, but it is definitely still OK. The knife has very nice distal taper and very thin tip what works great on onions. Sharpening is not particularly hard - probably comparable to blue steel and somewhat easier than super blue. The staining will happen, but with much slower rate than with carbon steel. I do not wipe or wash the knife down in between while preparing a dinner, just do not let it sit for long minutes with some aggressive stuff on it like onions or citrus juice and you will be fine.
The bevels are even - I found no low spots on mine (these would show as you sharpen the whole bevel not just the edge). I would suggest to sharpen the whole bevel - just put it flat on the stone (do not hesitate to start with 400-500, but 1000 should be OK too) and raise a burr. once you are finished on your fine stone I would suggest that you apply a micro bevel under much larger angle - just a few light sharpening movements and then also strop under the same angle. The reason I suggest this is that the steel is hardened to some HRC64 and you may experience micro-chipping if you will use the knife for chopping and not just slicing (my Hakata was born as a chopper). I use the asymmetrical micro bevel Jon Broida suggest (check out his youtube videos for details) - that is on one side some 30-40 deg (yes, that much) and the other side much less (closer to the bevel itself). I find that it helps a lot to increase the lifetime of the edge and does not impair the cutting/slicing ability.
I would say for the price the Yoshikane hammered series is a great value - nice F&F and a great user.