Well done white #2 will take a dazzling edge. The handle is basically disposable on a lower end knife...even on some more expensive ones. It's understood that you will go through numerous handles in the life of the knife. Another thing you'll notice on 'real' Japanese knives (unlike Shun and Global that are made for the West) is that they don't necessarily come fully sharpened. It's understood that the cook using it will finish it with the kind of edge they prefer. Western cooks are used to knives being sharp OOTB (out of the box); indeed, for many people the only time their knife will ever bee sharp is when it's new.
Edge retention of White #2 isn't spectacular compared to White #1 or Aogami. The former is a little harder and the latter has tungsten added for edge stability and toughness.
FWIW I do have one $800+ dollar Japanese knife. The handle isn't any nicer than the ones on my Konosukes or Moritakas.