Kasumi white #1 or hongasumi blue #2??

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Boma1989

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Hello there, since I'm a new member in here, i have doubt about choosing steel for my first pick of yanagi.

Some people might like the white steel cause it's easy to sharpen than the blue that takes more time of sharpening, but has the best edge retention.

My question is, about it's steel grade, whether the "Kasumi White #1" is better than "Hongasumi Blue #2"??
 
Welcome to the forum. I'm sure some that know that information will be along soon to help you out.
 
Hongasumi yanagiba and other single bevel knives differ in quality from different makers, some are closer to a "true" hongasumi than others in terms of workmanship. What knives exactly are you looking at? For a yanagiba personally I'd go white steel
 

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