Japanese knife purchase in Kyoto while drunk... what did I buy

[KenHash]

Thanks again. Is Aogami super the best quality and can that come sandwiched between stainless steel? If so I'd like to buy a gyuto and paring knife when I return in that. It sounds like they don't always have them in stock. I know a lot of people complain about their pricing but I found the store very cheap compared to kitchen stores like Williams Sonoma in the United States that sell the mass marketed japanese knives like shun but I guess part of that is the exchange rate currently.

My personal preference for a carbon steel san mai construction is Aogami Super. I find it sharpens very well, is easy to sharopen, and has very good edge retemtion.
But there are folks who prefer White 2 or Aogami 2. White steel gets very sharp but rusts very easily though. That said, any carbon steel cooking knife needs to be washed and wiped dry after each use,. Not left on the rack to dry. For stainless my preference if for a san mai with a power steel core, SG2, R2 SRS15, etc. These stainless steels really hold and edge for a long time.
Japanese cooking knives are a bit of a rabbit hole, you can find good working knives from $150 upwards or get into really high end honyaki stuff in the 1000s.
Then you can get sidetracked and confused with cosmetic features like damascus, suminagashi, kurouchi, tsuchime, all of which don't play much role in the knife's cuttig ability.

Now is the time for buying in or from Japan because of the low Yen to US Dollar exchange rate.