Hi so I've narrowed my options down between 2 knives ones made by Ikeda and comes in more expensive it's made of blue #1 with a Damascus finish and ebony handle and the other option is a fujiwara denka full custom direct from Japan with a maboroshi finish instead of ku and a custom handle the price difference sees the Ikeda coming in at around £50 more. Anyone with experience of Ikeda? I know fujiwara used to have f+f issues that doesn't matter to me since I'm used to traditional Japanese knives from work and my personal ones in the past which I've put work into, fujiwara would be a yo handle and if I go that option they'll be making one for me which would take a month. What would be the better all around option for a gyuto used daily on everything fish, meat and veg... The only blue #1 I've ever used is my Murata buho.. I have experience with white 1/2 blue 2 and blue super.