Is Edge retention better on CN over, let's say, Misono 440?
One more thing : what about blue moon steel?
Millions has an Itonomon stainless, it shows patina throughout so if there is cladding then it is stainless of less than 13% chrome. But Itonomon could possibly supply 2 different stainless knives. Anyways I both sharpened and used it and I have to say I was quite pleased, seemed every bit as nice as his Konosuke, a very high-demand semi-stainless knife.
Yoshikane makes a SKD semi stainless core steel wrapped in stainless, but I don't know about EU/international vendors. http://bernalcutlery.lightspeedwebstore.com/japanese-yoshikane-yoshikane-skd-210mm-wa-gyuto-tsuchime/dp/266
I wouldn't get so hung up on semi-stainless steel. Plenty of options in full stainless, or stainless clad carbon steel.
Not similar. Semi stainless vs stainless. clad vs monosteel. Ashi hamono ginga is thinner at the spine. Both pretty thin at the edge. ashi is like 42mm at the heel vs 46mm. I don't like short knives, I need some knuckle clearance. I have a 210 konosuke that is 42mm at the heel. I use it more like a short slicer or a long petty than a chefs knife.