What this guy said!
Originally Posted by labor of love
I'll be happy to do so. Someone send me one quick!
I really love my 270mm Gengetsu. It's a stainless clad White #2. I had originally planned to get the semi-stainless, but it ended up being out of stock and I got a good deal on the White #2.
Does anyone have any first-hand comparisons between the two? I guess the geometry must be the same. I like the White steel, doesn't seem very reactive and quite easy to sharpen, but I do wonder if the semi-stainless would have better edge retention. Although I can sharpen my knives often, I find I end up letting the edges go a bit too long between touch-ups.