I've only used the Kon suji but based on visual inspection of all three, all of those are going be similar in grind which is somewhat right handed but I don't know how noticeable that is on a suji. The bevels are all right handed but very small so you won't notice them much if at all. I have used all three steels. If you like sharp, I'd go with the Kon or Gesshin, Kon being softer and tougher and the Gesshin being harder and probably less tough (although I haven't damaged either to find out). The Suisin generally benefits from a microbevel so you lose a little on the sharpness and the stock handle is larger, if that matters to you. I don't know what I'd pick. It's a wash, in my mind.