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On a western style blade I still like the high carbon option as there are ALLOT of low carbon steel out there. The higher carbon helps in edge retention and sharpening.

Personally, unless you...

That pic was taken at the West Coast meeting of a bunch of nuts from the Knife Forums "In the Kitchen". The knife being used is a custom job from Watanabe Japanese chef kitchen knife, cooking knife,...

Dwarvenchef isn't feeling well, we left him back at the hotel, they sent me along as a surrogate poster... :medvl:

Ok so I'm in a weird mood tonight :p

I started off with my kitchen knives...