Rather than ask between a few known knives, I want to put down some characteristics, or at least how I see their characteristics after some testing, of two knives between which I am deciding. Given the comparisons, I would love to hear how you guys would decide.
Both are 240 gyutos...
Takes slightly sharper edge
Has a bit more durable edge
Light, but somewhat heavier
Faster working knife - hard to explain, some knives are just fast
It may be a silly exercise, but it probably helps me clarify my thoughts. I'd like to know yours given a list of characteristics rather than a list of knives since feel and perception are so subjective.