I like the tanaka for the price and JKI doesn't really sell any bad knives as far as I've seen. Jon is very careful about what he allows in his store. Sorry didn't notice the wa handle preference. It is nice to see someone new to j-knives wanting japanese style handles.
If it was me I would go for the gesshin uraku white 2.
All normal people love meat. If I went to a barbeque and there was no meat, I would say 'Yo Goober! Where's the meat?'.- Homer Simpson
Our polite term around here for Japanese Knives, is J-Knives
Edit:Chuck beat me to it, and in a much more graceful and informative manner.
Today is as good a day to die as any. Except for tomorrow. I have plans tomorrow.
Thanks for the knoledge and thanks for the suggestion. If I had to choose between white 1-2. Blue 1-2 or SS. What would one choose? White 2 gets sharper than blue but less edge retention?
I was under the impression that the differences in sharpness between white and blue is almost indistinguishable, except by very proficient sharpeners.
i think even poorly made inexpensive knives with hitachi steels are generally really easy to sharpen though. in that respect theyre probably good entry level knives.
If you're new to good knives going for white steel might not be a bad idea, they're generally pretty cheap, easy to sharpen and should perform much better than anything you're used to
"There are 2 mistakes one can make along the road to truth...not going all the way and not starting"