That was the main reason I stayed away from forums all these years. There is an idea with some people that there is no chance of being objective once you turned your hobby into your profession. I am most certain not the only saxophone tech here on this forum. Probably some other technicians can confirm weaker alloy in recent YAS student horns.
I wouldn't worry about 'objectivity'. I've been almost obsessive about maintaining my independence and have taken great pains to ensure the comments in my reviews are backed up with firm evidence. I also endeavour to make it clear that some comments are very much personal opinion. But I still sometimes see people accuse me of bias or favouritism. You're never going to satisfy some people.
As to Yamaha alloys, I've observed that it can be variable. I've seen various models with quite stiff keywork - and identical models with rather less robust keys. However, it's often the case that the weakness isn't so much in the alloy but in the soldered joints. This suggests some problems with how they're dealing with the inevitable annealing that comes from silver-soldering keys together.
I've carried out tests from time to time (because that's what I do) and I'd say that the worst I've seen is comparable to what I've found on Yanagisawa keywork - which, although relatively soft compared to other makes, is nonetheless adequate for purpose.
I do believe, though, that their build quality standard has taken a dive in recent years - particularly on the 62 series horns - but that has to be weighed against the fact that it started from quite a high point.
They still remain a 'safe' bet - but their place as market definers has been slipping...while Asian horns have been getting progressively better.
I'm keeping an eye on it though...
While I'm here, just one point I wanted to pick up on...
better quality brass and nickle plated keys to have a more rigid, stronger feel.
This reads to me like you're implying that nickel plating a key adds stiffness to it.
In the strictest terms it does - but as much as adding a couple of grains of sugar to a cup of tea makes it sweeter.
Or have I misunderstood it?