After 5 years of using the Misono 240 Carbon Chef's knife, I was debating between VG10, R2 or the Misono carbon steel. Yes I knew having to do the patina. Sharpening? EASY. 1000, 6000, slices air molecules. patina? easy, some vinegar, pepsi, done. Try using it? SAME AS THE 240, BLOODY METAL TASTE, metal aftertaste, and toddlers even can tell it as "tastes funny". See, cannot use this on ANY acidic item as it transfers powder steel metallic taste even with a patina. Which reminded me why i ever gave up on the 240, it bloody transmits of melons and anything acidic. I still shake myself that anyone in Japan would dare sell or use these, as anything but a fatty meat, they are useless.