Dived into here thanks to another board member, when we were talking knives elsewhere.
Recently got into japanese knives because of my job, am a culinary student (exams soon) who works as a line cook.
Sharpness has become an understatement....
Autodidact on sharpening on japanese stones, and still learning every time.
My joke at the restaurant where I work, was that I wanted a knife, SO sharp, that a tomato would go lie in slices all by itself, out of respect
I love my blue paper steel eden kanso aogami and thats what I work with daily......hope to learn more here, and make new friends.