Which one is faster cutting? Dishing rate? Feel? Slurry formation?
My current favorite for normal work (not fixing a badly ground knife) is a King Deluxe 300 from toolsfromjapan.com. I've not found a US source for them.
Very hard, cuts very fast, no slurry, nothing but gray metal swarf. Takes abuse to dish it. Splash and go, doesn't use much water.
Might not be a good choice for very hard Japanese knives unless used with a very light hand, but for anything else it's great. The only thing I've tried where it didn't work well was repairing a set of cheapo Japanese style Santoku knives made of very very hard stainless. Dished it trying to grind a decent bevel on them to remove the 45 degree rough "edge" they came with, ended up wearing out a cheap diamond hone to get the job done.
I also have a Naniwa 220 superstone, and while it cuts OK, it's messy and dishes faster than I like for knives.
If you want a splash and go stone for thinning, I recommend the Shapton Pro 320. It's a fast cutter and, for a coarse stone, has good feel. I go to a 1k Shapton Pro to get the 320 scratches out.
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There was a thread on this not too long ago and the chosera & gesshin seemed to come out even. I don't own either. However, if you want to have less fuss about soaking, sounds from the above like it'd be the chosera, and the Gesshin also costs more. A chosera 400 should cost only about $40 with the current exchange if you bought it in Japan, if that helps as a guide.
Thanks guys, looks like I'll go with chosera 400, onto jns 1k then jks 3k
recently got the naniwa 150. great stone, better than I thought it would be. fast cutter and doesn't dish at all. ALso got the ******** 400 and that thing kinda sucks.
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