I have had everything... Ikeda (Akifusa) are the best of the bunch
There is no real order, it is all perception from user experiences.
Originally Posted by labor of love
I have the Kono HD and Suisin IH for long time as my main knife, so they've seen plenty of stone time...I personally think the HD holds its edge longer. Although I've never used a Ginga, I'm pretty familiar with swedish stainless steels of various kinds, and they are among the easiest to get an edge on, but I don't see them being able to hold an edge longer than the semi-stainless HD steel. My opinion here.
sorry, i got my favorites based on my own experiences. but i came to a different conclusion.