I'd love a 240mm Obsidian Gyuto, but I'm not holding my breath. All edges need sharpening at some point. If you are lazy about sharpening then Aogami Super, or Devin Thomas's AEB-L is for you. BUT - at some point you will need to take them to the stones.
Hmmm . . . a professional chef asking this question . . . someone might be Trolling.