I am interested in a 240mm Gyuto from Wakui. I am new to the forum so don't yet know the rules about posting names of vendors so will just say that I am looking at 3 different versions from 3 different vendors. The knives all seem to have the same profile and are all #2 with some form of stainless cladding. One is a smooth cladding and much lighter than the other two. One is a hammered cladding finish and the most heavy. My question is that is there any advantage to one cladding v. another. Are there other differences in how these knives are made beyond the cladding? Does the hammered cladding help with food release or is it more ornamental? Thanks in advance for any info experienced owners can provide.