I have some good Japanese knives (Seki Takayuki, Misono, Kohetsu) and they are workhorses but also that kind of ”pretty” that comes from simple form and understated detail. My Kohetsu has a core steel of Hitachi Blue #2 which is carbon steel. Blue #2 is corrosive and rust prone if you don’t take simple steps to maintain it. It’s also really easy to sharpen on stones and it will take and keep an edge as fine as you can achieve. I understand the appeal of big German knives but would like to see more home cooks learn to select, use and maintain super steels and carbon knives. It’s not hard and the practice is rewarding. I’m trying to figure out how to start polls and bring more diverse knives and stones to the drops.