TOGO REIGO in the kitchen

Does anyone have any info on the fabled Togo Reigo carbon steel for kitchen use. It has always been most popular for Kana (plane irons) as opposed to kitchen knives. Wood workers say it has the edge retention of Blue Super with the fineness of White #1 and its supposed to be relatively nonreactive for a carbon steel. This sounds PERFECT for knives. I just got a 240 Kiritsuke in Togo Reigo and am wondering if anyone has any experience with it.
Thanks
Jon

A mythical super steel of unknown composition, sounds familiar.

That said, it was made in Sheffield 100 years ago so it's probably good stuff.

Yes, The Andrews steel company (and i believe the composition is known) ill try and find it again

Carbon:1.4-1.5% Chromium:0.5-0.6% Tungsten:2.3-3.06% Molybdenum:0.05-0.08% Vanadium:0.16-0.2%.

Sounds like V-Toku 1 with higher carbon and a bit more chromium.