So, the Gesshin Ginga line is finally back in stock and before I place my order I was wondering about the two types of steel. Jon had said that the white#2 would be sharper but the stainless would hold the edge longer. I do a lot of prep work at home and I do know how to use a knife and I have also been practicing sharpening with my 1000/6000 stone.
Any suggestions as I have only owned Global, Whustof and Shun knives.
Any suggestions as I have only owned Global, Whustof and Shun knives.