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I disagree with that comment from that person. I find that the chef knife is perfect for cutting over ripe tomatoes and softer things. The things that require sharpness and a thin blade. Also don't chop I draw through with minimum pressure. Hence staying sharper for longer. But I'm not doing any massive amounts of veg prep.
Also the occasional use of a steel, keeps the edge well.
I got quite fixated so looked at the edge with a loupe and the kiwi knife stayed sharp for quite a while. The softer metal is easier to bring a sharp edge to.
The metal used (I read from someone on reddit that did a scratch test) is 2cr13 or 20cr13 so goes with 50hrc mentioned
lynx
Never heard that before, they are popular because they are dirt cheap. I don't use them
anymore I find them too wobbly side to side.
https://www.chefpanko.com/why-i-like-the-kiwi-knife-from-thailand/