@Captain... I recommend you to wach Jons youtube videos on how to sharpen a few times - and especially the video about the trick to do the tip. I learned a lot by watching his videos again and again. Every time I became consistent in one area, I watched the videos again and learned new little...
At JNS the Mazaki Line has a 270 mm kurouchi for about 200 S and a 300 mm stainless at 390 S.If you are spending money on rehandeling the knife at leaset buy a decent one. Buying a too cheap knife will give you a poor experience.
I know what you meen, Panda. I had kind of the same feeling when I took it to a finishing stone OOTB. But as LOL wrote I did and with a start at a coarser stone the knives responded really well. Both a gyuto, petty and the mini yanagi.
Maksims prices reflect what he pays himself. That is also why e.g. Shigefusa prices also sometimes vary.
I don´t have particular knowledge about this reg. Itinomonn - I´ve only heard and read this from him as a general thing.
To answer the initial question more shortly: after forging wh1 contains the most carbon and is purest wich provides a knife blade with the best ability to get the keenest possible edge. As you would like for a yanagiba and such. Maybe wh 2 is easier to work with or is cheaper. I don´t know.