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I'm looking to buy a Sujihiki and these have caught my gear acquisition feels. The W#2 isn't available anywhere but the stainless AEB-L is. Get ones reactive and the other is stainless. One is easier to sharpen and will take a keener edge. In real-time use will there be a noticeable difference...

Hey up all. Chef for a decade in high volume outlets. To describe the food I'd call it polished pub food that boarders on one rosette standard predominantly produced fresh in house rather than bought in. Been mirin the NKDs and collections of more two tens than sense on Reddit's r/chefknives...