Can't comment on either steel, though I recall KCMA saying ginsan was his fav stainless as it behaves similar to some carbon i.e. gets super sharp and sharpens really easily, edge holding is nothing special though. Salty has a video of a takayuki ginsan wa gyuto (not damascus, but I believe from the same craftsman) which he seemed to hold in high regards. These instances are relevant to gyutos though, not sujihikis.

Cheers,
Josh