I want to purchase a carbon steel kitchen knife but I am not sure which alloy to chose. From what i read Aogami Blue Super (AS) seems to be best of its kind. Also CPM M4 seems to be highly valued but I am not sure if there are any Kitchen knives made out of it, especially Japanese ones. Also I am considering ZDP-189, but form what I understand it's not a Carbon steel per se, but very close. The reason I want to purchase a Carbon steel knife, is because I do not have one, and I would like to try very good carbon knife Which one would you recommend guys, any other contenders?