Like the title says which yanagiba should I buy? I want a sushi knife and am looking for a fairly high end, hand made, Japanese style (single bevel) knife in the 270mm to 300mm range. My only previous experience with decent (not great) knives is my shun collection, but I want one knife that's very nice. So far I have found these two that I am interested in: 11-3/4" Yanagaba Sashimi Right Hand - Shigefusa <!S-Y-ST300> - The Japan Woodworker Catalog
And Sakai Takayuki White Steel Dragon Yanagi 300mm

I like the history behind both manufactures and would be looking for something similar from any other manufactures I considered. So basically I'm looking to see if anyone has any information on either of these knives or any other makes that I overlooked. Both of these are at the top of what I'd be willing to spend and if there is something of equal quality for a lower price or if either of these knives are available for less from other sources I'd love to hear from where. Also I was wondering what the difference between 'blue' and 'white' steel in terms of hardness, performance, durability, and manufactoring process? Thanks for the help hopefully I'll get some great responses.