I am considering buying a new 240mm yo-gyuto that is made of powdered steel. I am a home cook and my current 240mm gyutos are Hattori FH, Hattori HD, and Konosuke HD, but I would like to try out a different type of steel. I have been curious about the new Ryusen Blazen for a while, though I have been discouraged by some people in the forums claiming that it's not worth the price. I am also interested in the Gesshin Kagero, which seems to be carefully developed by JKI, and at a lower price. (One may also count Akifusa in the same league, I guess)
So are there people out there with experience with both of these knives?
Is the Kagero only giving similar performance at a lower price, or is it actually a better knife? This is particularly important for me, because the Blazen (from JCK) is not more expensive for me, given the shipping costs to where I am. Some specific questions about the knives: does the Kagero have as good F&F as the Blazen, and how bad is the Kagero's brittleness towards the tip - which Jon mentions in a post - in practice?
I would appreciate all comments/suggestions.