kikkoman
(kikkoman)
3
The takeaway from most comparisons on YT and elsewhere seems to be: no big difference in edge strength. Stainless has the obvious advantage of being stainless, but resharpening is _ a lot _ easier with carbon steel (some type of C100 IIRC).
And yes these are great utility knives. Even the Basic (2mm blade thickness) handles abuse like a champ.