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Hello I'm looking to pick up a yanagiba and had my eye on a suisin densho 270mm. It's white steel #1. I've got a friend who has had trouble sharpening his white steel gyuoto (not much what who the maker is). Is his a trend with white steel? Because I've heard this problem arise and rather not...

First time poster here, My names mike. I'm a sous chef in New Jersey just wondering people carry on a regular basis. Personally I carry; 240mm konosuke gyuoto 210mm moritaka kiritsuke 7in shun chef knife (use it as a honesuki) 6in mac utility 6in shun nakiri Messermeister birds...