I sharpen some knives for a restaurant. When I started, I asked the chefs what sort of finish they liked. I took some knives with me that I had finished differently, so they could try.
To my surprise… everyone’s finish seems to be predominantly a matter of personal taste. You might expect that the guys who do a lot of veggie-prep would prefer a polished high-grit edge, whereas the guys that cut a lot of meat would prefer a toothy edge. But no 😆 . The only thing I did expect and that was correct is that the guy who does a lot of pastry likes a blunt edge :cheer: .
The boss chef, who is a bit into knives and has a pretty hard Japanese knife, likes his gyuto very polished. I finish his knife at 8K (Shapton) and then strop with 0.5 micron diamond spray. His knife is also the only one I strop.
So really, the only advice I can give you is just to try out the different finishes and see what you like best.