In Japanese Kitchen knives, I love Blue and Super Blue steels. I am looking at getting my first Kamisori from Kanenaga. The place will be getting blue #2 and White #3 (I've seen Yellow #3, but not white #3? and this maker normally works in Yellow steel, not white from what I have seen??). Any thoughts steel wise which to get? I think there is around $40 difference in price with the Blue #2 being more expensive. I guess White would take the finest edge compared to blue, but not sure how the Yellow fits in? I know yellow has less carbon, but is Yellow finer grained than blue? I am kind of leaning towards the White #2 first choice (if it is in fact white and not yellow) and then Blue over the Yellow? Sound right?