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Indeed, the finish looks A LOT better with softer stones, that's why I like the king 1k and old red suehiro 1k. But I don't think the finish is more even. It only looks that way, the scratches look...

The problem with sharpening Japanese kitchen knives, assuming that you are referring to the traditional kind, is, it's hard as heck! You need a lot of experience to hone one, and there are so many...