I also have a white #2 240 and man is that thing awesome!
i have been using it for two weeks and it is the most comfortable knife i have ever used. light as a feather, great geometry, great fit and finish, all around winner. i'd highly recommend.
i chose white steel (actually against jon's recommendation, as i work in an extremely hectic kitchen and handle a lot of acidic foods) because i love to sharpen white steel, and i wanted a carbon gyuto to train me into being extremely fastidious with my knife. so far, i do not regret this choice, and the reactivity of the steel is quite manageable, no rust, just forming a nice patina.