I’m quite opposite, to me the sharpness goes from
blue2>blue1>Blue super
liked you said blue2 is very similar to White2 as it takes finer edge(assuming all finished at same stones), Blue Super been the toothiest.
It really depends on what you’re cutting, my AS cuts better than my White steels on some vegetables, but when it comes to cutting raw fish, nothing cuts better than my White steel knives.
Heat treatment also a factor, I’ve handled 1 blue2 that’s very easy to sharpen and can reach razor sharp, but other blue2 with bad heat treatment sharpened liked ZDP-189, and still can’t get it sharp.
This is exactly what I was asking, what your experience in using the steels is. I too find blue super gets "toothier" which is what I interpret as sharp. I think some people interpreted what I said as white steel and other blue steels not getting crazy sharp, they do, but when the actual cutting happens I know for a fact the steel feels different. Some examples in my experience are as follows:
Misono UX10 really aggressive edge, feels really toothy and when cutting something like beef you can really feel it grab on to it and cuts through with little effort. I remember finishing this on a 6k king which is my go to for stainless steels.
Suisin INOX Honyaki, I really like this steel finished with the king 6k, when cutting vegetables like carrots or potatoes it feels like it glides through, on beef it feels like a little more effort is needed to finish the cut, in a sense it feels like you need to push down on the knife in order to get it to cut but it leaves a nice clean slice.
Masamoto KS gyuto carbon steel version, This gets really sharp, it would cut through proteins cleanly and slipped through without much effort but again I felt I needed to push down on the knife a bit in order to get it to cut, not a lot but I could notice it and basically had to change my cutting style. I would finish this on a natural Japanese stone, different finishers some left a toothier edge which I liked better but in general the feeling when cutting remained, I also used the kitayama 8k, king 8k, naniwa 10k, chocera 10k, chocera 5k and the naniwa snow white. I liked the synthetic stones better than the natural ones, it left a toothier edge.
Tadatsuna INOX, this knife is craaaaaazy, the edge feels similar to the suisin INOX honyaki but it gets toothier, finishing this knife on a naniwa 10k get you an edge that doesn't last more than a shift if your lucky but if you thin the knife and polish it really good it will literally fall through onions, on protein it feels pretty much equal with the suisin but I think I like it better.
Tanaka blue #2, feels a lot like the masamoto KS but the edge feels less sharp. It will last longer, on the KS slice a couple of tomatoes or cooked proteins and the edge is pretty much gone, on this knife it feels like you could strop every thirty minutes and get through a shift, I wouldn't want to do that on the KS.
Ginga INOX, again the edge feels really toothy very similar to the UX
Hattori forums knife, o man... this knife is a love hate relationship. It has the qualities, in my experience of the blue #2 and the Suisin INOX where it gets sharp but the edge isn't as aggressive??? IDK... I like that it sharpens up easily and it cuts well but if any of the knives I have ever used feels like a tool I would say it's this one. I wouldn't use it if I didn't have to but since it gets the job done and its there its kinda like a o well.... Works well on everything just doesn't excel for me at nothing, its not a bad knife just not exciting to use.
Suisin INOX, the ones with the brown handle, They get sharp to to where something like a 3k or 5k works well, its a good knife something that is easy to use and guilt free. They work well on protein since the edge is toothy but lack that aggressiveness of the UX 10 or the GINGA.
These are the ones I recall right now.
Suisin