Thanks for the feedback
I was looking at the TKC line as a possibility, I know they are classed as semi-stainless but are they stainless enough to have no issues with flavour transfer or discolouration? I can't afford to have any of the iron smell you sometimes get with high carbon steels when cutting high acid product (I've even had that with my hiro AS despite it being mostly clad), and I'd prefer if the blades didn't patina as I don't want them to look dirty to my collegues/boss who may not be into knives and know what it actually is. My Kono HD is still sparkling but I do baby it like crazy so I don't really know how semi-stainless steels react to being worked hard.
I was also considering the ryusen blazen line as my understanding is that they are fully stainless and the hard PM core should stay sharp, but I don't know much about them.
Alternatively I just noticed the stainless HH line from konosuke, and although it pushes the budget a bit I do love the HD I have now so they may be serious contenders. I think you can get the sakai yusuke ones with increased hardness too but I don't know how they compare. Has anyone been able to compare these to any of the Richmond knives? Also at that price point they are so close to the HDs would I just be better off getting those?
I'm probably willing to push the budget a little for the perfect knife, but with so many options I'm really having trouble figuring out what that is :S