Tankaka advice or suitable alternative
ChefTalk.com Top Picks
On the damascus blades only the core/cutting edge is blue steel the cladding is soft mild steel and are prone to reactivity until a patina is established or forced. Once that is accomplished they are one of the best bang for the buck knives going. I'm not familiar with the ginsanko, but vg-10 gets a bad rap I believe on account of Shun knives. I've had Yoshihiro damascus with a vg-10 core and it was much better than the Shun.
I would avoid buying from 330mate. His english is poor and his shipping is painfully slow. Metal Master on the other hand had my knife to me in four days.
I have the Tanaka Ginsanko.
Remember that Mr. Tanaka passed away and some of those knives are disciples signed. Mine is stainless and i could not be happier with it. I also have some Masamoto, Kanemasa, Togiharu and Yamawaku knives, as well as Chinese cleavers, Tramontinas and Mundials. But that Wa-Gyuto is my preferred. First love was carbon steel. Today i'm married with stainless. Holds the edge long time, very easy to sharpen.
Edited by Ordo - 7/26/13 at 2:11pm