Ikkanshi Tadatsuna YSS INOX with western handle or traditional octagonal handle

[mellowyellow]

I know I want a Ikkanshi Tadatsuna YSS INOX 270mm gyuto.

I can't decide between:
the western handle (http://itkitchenknife.com/chefs.shtml)
or
the traditional handle (http://itkitchenknife.com/wood.shtml).

There has not been much discussion of these knives with a western handle. Are they basically the same (except for the handle of course) or are there important differences in terms of quality of steel, geometry, weight, balance, etc.

I prefer western handles, but if people's experiences are that it is not the same knife as its traditional handle counterpart, I have no problem going with the traditional handle version, which by all accounts is an amazing knife.

A secondary point, I would also be interested in hearing a comparison of this knife to the Ichimonji TKC.

Thank you in advance for your inputs.

[claudeh]

My underdstanding is that the wa and the western are quite different. They may be the same steel but the wa version is much thinner and is also harder.

[iceman01]

I emailed Tadatsuna when I had to decide between the Tatatsuna and the Suisin. They told me that the wa and western have the same hardness but the geometry of the wa version is even thinner, which doesn't mean that the western handled version is thick.

[thombrogan]

The tkc has a rougher finish on its handle, but it's usually easy to fix with wet/dry sandpaper. As for a steel-to-steel comparison, contact fleetparadox on knifeforums.com as he has both knives.