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Let's say I have X dollars ,what to buy; for the same price Japanese or American and most important why? By the way I live in Europe so I have to pay taxes anyway.Let us say guyoto 24 cm.

I like to buy this one but I have some concern ; I do a lot of onion cutting , vertical and horizontal slices before final cutting. I read that the watanabe is heavy ,is the tip fine enough to do this kind of work?

I have a honesuki,single bevel;the left side is complete flat with a very little edge on it,about 99/1. The question is;do I keep it that way or must I let it become over time a truly single bevel knife with a flat left side .

Hello every one I am robert and just into knives a year ago after reading a lot at Zk knives start with Tojiro and got now also 2 watanabe knives, nr3 will come soon I find this forum perfect for learning about Japanese knives and also for my English