[millionsknives]

1) You're going to lose knuckle clearance cause it is not a very wide knife since it is meant to be a slicer.  You will have to change your knife grip to hold it over the top or your knuckles will hit the cutting board.

2) Some of them are thick behind the edge which doesn't matter for their intended use of slicing protein, but if you cut into something like potato or carrot it could wedge.

As long as you know what you're getting into, go for it.  

 

[millionsknives]

IDK. worry less about brands.  They all have low and high end offerings.  

FYI misono sweden steel series is carbon, carbonext is semi stainless.   I mention because you were looking for stainless.

 

[millionsknives]

If you're using a sujihiki as your main knife..  I would guess you will sharpen it away to nothing within 2-3 years.