The Tojiro is a solid performer. At $50, though, you will likely get some burrs(as I did) and the heel has a choil on the edge(not just on the "return" part of the blade), and though its not sharp enough to cut bread, it's square enough to poke the *censored* out of your forefinger, and should be rounded or respected.
Also, mine chipped. That sucks, because there is NO WAY I am going to sit here with a file and regrind those scallops. The edge isn't the easiest thing in the world to sharpen, I touch mine up with a ceramic honing rod, and it takes like 10 minutes. The trick is effectively deburring it.
The best thing about it is the economy of it--you get almost not crumbs from using it, and that means less mess and less waste for me when I'm making a few gallons of croutons.
I have always wanted to try that Gude bread knife, too. Those type of serrations are much easier to sharpen.