I am vacillating between the Konosuke HH 300mm Wa-Sujihiki and the Gesshin Ginga 300mm Stainless Wa-Sujihiki.
Does anyone have any wisdom they would care to impart?
I would be most grateful for any counsel in this matter.
They're both excellent, stainless lasers. All of the sharpening and use characteristics are so similar that the only real practical differences are $17 and whether you'd rather buy from Jon at JKI or Mark at CKtG.
If it matters, I have a 300mm Konosuke HD suji which I consider to be a terrific knife. It's not only my most frequently used slicer but also sees a lot of use as a chef's.