Another comparison thread-
I'm in the market for a 210 Wa-Petty and it has come down to these-
Konosuke HD 210 Wa-Petty
Suisin Inox Honyaki 210 Wa-Petty
or maybe even the Gesshin Ginga 210 Wa-Petty
I know there's alot of positive stuff out there on the Konosuke's; seems like a no brainer that it would be a great knife, f&f, profile, line functionality, ect.
What does the Suisin Inox have over the Konosuke if anything? sharpness and ease of sharpening, edge retention, f&f, handle, profile, overall quality? Any feedback would be greatly appreciated, thanks.