OOb edge sharpness should never be a primary factor but in either event I've never received any thing from Koki with a poor edge. The Carbonext is a great option at that price point.
Not everyone is as good a sharpener as you are. Some people need a knife which they can use while they learn to sharpen, and as a sufficiently well-profiled factory edge to use as a guide for future sharpening -- at least until they're skills have evolved to the point where they can do their own profiling. Secondly, while you may never have received anything with a poor edge from Koki, a LOT of other people have. Both the regular CarboNext and the CarboNext purchased with Koki's extra sharpening service are notorious.
My impression, gained from regularly reading four forums (KF, KKF, Fred's, and this one) is that about half the CarboNexts, whether purchased with or without extra sharpening, come with really lousy edges. While that may not be important for you or me, it is for a great many.
On the other hand, I completely agree with you (Dave) about patinas. I've been using Sabatier carbons for more than forty years and have always cleaned them with baking soda as soon as they show any staining. This keeps the knives with the dull, grey glow typical of well maintained steel. To my eye, it's the most attractive finish; and it's certainly just as efficient. FWIW, I found the baking soda regimen handled a Misono Sweden -- which is about as highly reactive as good knives get -- very well
Something seldom discussed is that patinas are not forever and need maintenance and regular renewal; not as often as keeping the knife polished, but still...
Also, just to clear up some confusion: A kurouchi finish is not a patina. But, buyers should be aware that the kurouchi finish is far from eternal and wears off rather quickly.