i have talked with him... just cannot decide....
I've used a Gengetsu; I own a White #2 240 Ginga. I thought the Gengetsu was an excellent cutter. My Ginga is awesome.
I'm going to try and recall specific differences between the two. Could you answer these questions?
1. Do you prefer a standard ho wood type handle? Or would you prefer a burnt chestnut handle?
2. Do you prefer a laser or a slightly thicker knife?
3. Do you prefer a clad or monosteel knife?
4. Are you ok with owning a monosteel carbon steel knife and taking care of it?
5. Do you prefer a stiffer blade vs. one that may not feel as stiff?
6. Do you prefer a super light knife, or one that's more substantial in the hand?
I wish I could recall more specifics about the performance about the Gengetsu. Hopefully tk59 will chime in. I know he's used one and I think he owns one.
As for the Ginga, I can say that it's thin, feels unbelievably light in the hand, but is extremely comfortable. I felt almost no drag doing a fine julienne of cabbage, slicing pork, doing a chiffonade of basil, mincing parsley, experienced very little resistance cutting onions and garlic. It's a pleasure to use. I happen to prefer ho wood handles and the handle is extremely comfortable. The knife has very good feedback, can be used to rock chop as well as push/pull cut, and is not reactive (I only have a few areas of slight patina after using it for several days after removing the coating).