I am wondering if anyone has any insight into the comparable pros and cons of the following two knives. I am specifically interested in comparing the merits of each knives' steel.
The first is the Yoshikane SLD Damascus Made with SLD stainless steel. (419.00)
The second is B-03 CHROMA Haiku Kurouchi santoku knife Made from AOKO steel (Blue Steel #2). ($219.00)
I am leaning towards the Yoshikane but am not sure if it is overpriced or if the steel and craftsmanship is really worth the extra money. My main concerns are ease of sharpening, how long it can hold and edge, and durability (moderate butchery of fowl or fish).