Your post has some conflict in it for me personally. I'm also a home cook, and therefore I care very little about edge retention so long as it holds an edge well enough. Obviously, that's like asking how big is a big rock.....but, the TKC certainly does hold an edge well enough for me....quite well in fact. Therefore, the one gleaming attribute of the Akifusa (edge retention) means nothing to me over a knife like the TKC.
All that mumbo jumbo out:
It's been some time since I've used an Akifusa.....but I recall it having a slightly thicker grind than the TKC. The TKC is not a laser, nor is a thick knife. For me, it's that perfect geometry for a "one size fits all" definition.
The Akifusa will be more difficult to sharpen.....it's PM steel will hold onto burrs more vigorously than the TKC and it will be harder to grind. This is reasonably minor in the grand scheme.....but when comparing the two, those are my thoughts no matter how trivial.
The profiles are pretty close, blade heights as well.
The TKC is not clad and is not a COMPLETELY stainless steel. It can dull a bit, but I've never encountered any rust or really much of any true patina. The Akifusa is more stainless and is clad.
At the end of the day, there is zero chance I'd ever pick the Akifusa over the TKC. The TKC has long been a favorite of mine and one of only very few non-custom gyuto's I've held on to.
270mm.....big knife for a home kitchen. I reach for one every now and again, but given the choice of only having either a 240 or 270....I'd pick the 240 every time.
Can't answer the stock question...sorry!!
I am really cautious of recommending knives I've worked on as I feel it's kind of tacky.....but:http://www.chefknivestogo.com/gowh1cu24gy.html
Very good knife, nice handle (If I do say so myself)....but it's carbon core, stainless clad. I really do like these knives and would highly recommend them based on the blade alone. That it has my handle work on it....well, that's the part I hate to recommend.