I guess I can see where a clad knife may be more dampened or dull [sounding] since there are dissimilar metals involved in the construction, but this might be a dullness in the sound it makes, not the sharpness. Kind of like a clear sounding bell versus a dull muffled dampened sound.
But I use a knife for cutting rather than as a musical instrument and if there is this difference, I really haven't noticed it or looked for it. I really can't see where it is important at all - or if it is really a phenomena.
I can appreciate the difference between a forged and cast iron anvil and see a practical difference in how well they work to conserve the energy of hammer blows, but for knives - IMO - it is a bit like marveling over the Emperor's new clothes
I can't tell or appreciate the difference. Others say they can.
For Honyaki knives which are differentially hardened, in a way this is a bit like two steels and these blades are expensive and not something you want to try straightening out, which is a common problem with these blades.
It's not that I don't own or dislike monosteel knives, just that it is a very minor consideration to me.