worcer
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you can't have too thin a blade if you're going to be cutting through all the carrots and potatoes, or at least you need to be careful with thinner blades (they may wedge more). I presume that you're not cutting through bones. Although I've never had the privilege of trying the honosuke HD - that's the blade I have in mind. It's a semi stainless. A cladded aogami super blade would have good edge retention too. Although there's more maintenance than stainless...
do you like western handles or Japanese D/octagonal handles?
the western style blades have thicker blades than the Japanese knives so you may want to consider that too.
japaneseknifedirect or is it japanesechefknife has some nice blades too...I am told the R2 steel is pretty good.
I am personally interested to try the hap40 cladded steel (carbon core, stainless cladding). I'm presently using VG10 suminagashi and shirogami cladded with soft jigane in the kitchen right now. They both work pretty good for carrots and potatoes although the shirogami blade stains super easily - it is basically brown after chopping onions, garlic and potatoes for a meal
I think a 1000/3000 grit stone would work well, unless you're reprofiling. I'm letting my 2000 grit naniwa superstone go because I have a cheaper 1000/3000 grit stone (it doesn't have much slurry as well, but I have a nagura stone to help with the slurry) and my fridge is empty so truffles, wagyu, and other produce are appreciated in trade (well, wanton mee and fish soup is my staple but one should have some nice grub in the fridge for special occasions, right?)
R2 steel is very close to american CPM 35vn.
Jap aogami steel are non stainless steel that has good edge retention and good toughness. Much like a CPM M4... That american likes to use for cutting competition.
Of course having a custom made aogami knife would be perfect for kitchen but the hassle of maintaining will kill you.