For a professional setting, although the body of the Goko is a little more on the "workhorse" side, it has a great grind, almost laser behind the edge.... the White #1 core may not be ideal for prep IMO unless you have good stropping or honing equipment to bring the edge back. The Goko I got to test came back so fast with a couple of stops on a 15k stone, it was scary nice. So, with honing equipment, I'd say for for the Goko for the sturdier knife. If you are going to be doing heavy chopping, I will straight up recommend against the White #1, it will fold too quick under heavy chopping, it's not made for that IMO..... Unless you put a 20 degree + edge on it... which will reduce performance significantly. Long story short, if you are a moderate chopper, then you'll be okay, but if you like to beat your blades up (and be honest with yourself here
) then White #1 may be a bit delicate for the core.
Now, Aogami Laser on the other hand: Lighter weight, just about as stiff (no noticeable flex on either knife, Goko just "beefier"), has a thinner grind behind the edge, so it drops through things a little easier. The AS (Aogami Super) core will hold up to chopping much better because of the added tungsten. Also, AS steel will still get scary sharp and hold the edge longer. This knife will fly through onions and other soft veggies much easier, but the Goko will chop through harder ingredients a touch better. Both work great on proteins.
I think it comes up to this: Lighter knife, better edge life VS heavier knife, easier to hone
I think the Goko will chop as good if not better than the AS Laser through Onions, but the extra blade weight is overkill to chop onions with, to be quite honest. It's like using an axe to split a twig, not that the Goko is that heavy, but you'll get micro-chipping on the edge from the impact... which is no fun. Does this help at all, or just confuse the daylights out of ya?