I was wondering if anybody has any advice on sharpening white #2. I have a Konosuke Fujiyama gyuto, and for some reason as can't seem to get it as sharp as my Moritaka petty (AS) or my Shun 8" (VG-10?). I fully understand that different alloys will sharpen differently, but as my sharpening abilities have advanced somehow my Konosuke's edge hasn't seemed to advance with me. I'm fine with their being differences, but the Kono was my first "real" Japanese knife, and somehow I feel all the mystique and love I have for that knife is being diminished when the freaking Shun seems to outperform it (which may be odd, since I know many KKF members own so many knives the love affair with ONE might not be that important).
So you know, I generally start with a 400 grit "latte stone" (which I don't care for much) if I feel I have to reset the edge, then a Chosera 1000, Chosera 3000, and a King 6000, then a balsa loaded with diamond, followed by unloaded horse leather. I hone with an Idahone ceramic rod.
Anyways, does White #2 just take a relatively poor edge? Is there something else I'm missing? I just can't help to feel I'm not getting the most out of this knife. Any advice would be appreciated!