I'm in the market for a stainless 240 mm sujihiki. Both Suisin (Inox Honyaki) and Gesshin (Ginga) have offerings which I think are great.
I own a 210 mm Suisin Inox Honyaki gyuto and this is currently my absolutely favorite knife. I love its extreme thinness combined with still a convex grind. So I have no hesitation that I will love the Suisin 240 mm sujihiki too.
However, I hear great things about Gesshin Ginga, too. And this knife, that looks (from pictures) very similar to the Suisin Inox Honyaki, is $130 cheaper.
Can anyone convince me that I should go for the Gesshin Ginga? Or that I should stay with Suisin?