So the question is whether or not the Tojiro DP line (specifically the chef, paring and Santoku) is too gentle for two beginner cooks with minimal kitchen knife skill (for now). When I say 'too gentle', that's comparative to say, the Messermeister Meridian Elite line. Keep in mind, I'm not comparing performance at all. I'm strictly talking about:
1) abuse the knife will see from beginners doing light to moderate home kitchen work (chipping, tip-breaking, etc)
2) minimum requirements to keep the knives well maintained (sharpening, staining, rusting,etc)
For some background, check out my previous thread below.