Here's a good resource on steels and knives:
http://zknives.com/knives/steels/index.shtml
I have been chatting back and forth with Mark at chefknivestogo, as well as many other knowledgable folks. I'll soon be adding a Nakiri to my collection. He recommends the Dojo Hayashi. They are Super Blue, clad in stainless, and hardened to Rc 62. For $80 it's a steal (no pun intended - sorry). If I had my choice, I would prefer this same blade with a traditional Japanese handle but there is no such product available anywhere close to this price point. As you probably are well aware, most super blue blades are about $150+.
Technically speaking, super steel won't take "quite" the edge that white steel can. However, this distinction is purely academic unless you take the edge to a VERY high grit level (probably at least 30K) using strops with VERY fine abrasives like chromium oxide or dmt diamond pastes, etc. Or 3M abrasive films. Super blue might take a bit longer to sharpen than white steel but not so much if you are using diamond hones - these are vastly harder than any steel.
My personal interest is that Super blue will hold it's edge a good deal better than white and that's what I'm looking forward to. I use my white carbon blade a LOT. Sure, it's easy to touch it up with a quick 1200/8000 combo. But I want that incredible "just sharpened" feel to last for as long as possible. So for me, that's why I'm getting a super blue blade. If it wasn't for this one desire, I'd just get a very nice Tojiro or similar white steel nakiri.
Just my 2 cents. I hope this helps.
Jeff
