What benefits would a smaller blade offer....
In kitchen cutting and day-to-day cutting, a thinner and harder blade usually offers an edge that will last longer and cut with less force than softer and thicker counterparts. Since you only need the edge to be hard, having the surrounding metal be soft is good for both the user and manufacturer. For the user, when the sides are too thick to allow for low-force cutting, it's easier to hog off lots of softer steel than say ZDP-189 or S30V (been there too often <img src="/ubbthreads/images/graemlins/barf.gif" alt="" /> ). For the manufacturer, it allows the knife to be stamped into shape instead of cut into shape (easier and often less wasteful) which may not lower the price, but would lower the manufacturing time (for knifeknuts that gotsa have it now).
from what I have read the CS standard center AUS8 is fecal matter....
I've read both good and bad. In a knife used for chopping and entertainment, I wouldn't want any stainless steel (maybe H1, but I've never chopped with it). CS usually runs their unlaminated AUS-8A sort of soft, but that works great with their serrated knives.
do you have a brand that offers a quality laminated blade
Spyderco and Fallkniven both offer high-quality laminated blades. I have a Fallkniven U2 pocket folding knife that is a pleasure to use and many folks enjoy Spyderco's laminated Calypso Junior and Jess Horn with ZDP-189 core (I've got a ZDP-189 Delica from Spyderco, but it's not laminated. Thinning its edge on a benchstone took a few nights.)
