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"??
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"??