Hey fellas, Let me start by saying that I've been quietly lurking in these forums for quite some time now. My journey for the accumulation of knowledge is hardly complete, but has benefited greatly from the opinions of those in these forums. I've searched long and hard for the perfect knife for me, and I'm at a bit of a cross roads. I've been using German Steel for quite some time now, a majority of my professional cooking career, and I'm also quite proficient with a whetstone (Yet so much more to learn). My sister got back from Vietnam some time ago, and she brought with her as a gift to me, a set of ugly Carbon Steel knives (A chinese cleaver, the vietnamese equivalent to what I can only guess is a Nakiri, and a stubby petty knife. These knives cost the equivalent of 1.50 USD TOTAL. They are also, quite literally, the greatest knives I've ever had the pleasure of using / sharpening. I'm in love with the shoddy quality of the handmade handles, the alien-profile, and fact that these have revolutionized the way that I produce cuts / dices / everything. Even the patina I've created after proper care and use has changed me for life. SO! Here is my dilemma. I'm in the market for a new 'set' of knives. These beauties I've fallen in love with will remain at home, due in large part to their inability to withstand the rigorous uses of a professional kitchen (mostly only the handles and partial tang. One of the blades have already fallen out!) I've scoured the internet for the best that I can find. I'm a Yo-handle kind of guy for now, I know that because the Mac-Pro I borrowed from a fellow Chef and it turned me on. So I've honed in on these two glorious models. The Masamoto VG & the Masamoto CT. The VG intrigued me because of the unique style, profile, and simple beauty. Also, while I know the least about steel, the VG seemed the right choice. Then the CT crept up on me and it's Carbon blade seems like something I'd be very happy with, considering it's what turned me on to this new investment. The VG listed itself as only containing 1% carbon, and I don't know how that translates to someone endowed with the knowledge of steel and it's capabilities, but I don't know what kind of patina the VG will develop, or how it will act. I am aware that it does not contain the VG10 core, but I'm honestly not that concerned, I think, about the VG10. Or am I? Ought I be? This is where I defer to you folks, VG or CT for what I'm lookin' for? Also, in case anybody is wondering, I'm using a combination Aluminum-Oxide 200/400 grit whetstone, and I'm going to be picking up the Edge pro system (Mostly to aid and help build a sharpening foundation for those I work with who are woefully unequipped to take care of their knives, and to save time). I'll be picking up another whetstone for the new babies, but yeah. TL;DR - VG or CT for the best Carbon Steel experience working in a Professional Kitchen setting?