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My cousin is going to cooking school, so that Tojiro could do for him, if he qualifies :)

So cool, count me in :)

Just received mine as well... Can't wait to glue it on something and give it a try. Can't believe still that you shipped it to Belgium, don't know how to thank you enough though. Cheers, and let me know if you come to visit Belgium, I'll invite you for a beer (I'm serious)

Exactly, the link was more for examplary purpose. Assuming I'd buy it in Japan, it would still be poor value, presumably (?). However the regular Tojiro DP is much better quality. Sorry if I ask again, it's just hard for me to imagine how a company can mess up with one and do great with the...

Some forum member advised me something that looks like exactly what I'm looking for in terms of low price and ease of sharpening (yet carbon: the Tojiro white. http://www.**************.com/toitkshwa21.html Any take on that?

In PM, KRX actually kindly advised me on a Tojiro white, which is Carbon. It looks like very good value. Any take on that? http://www.**************.com/toitkshwa21.html

It's 97$ + shipping. Really trying to get sub-75/80$, but that seems rather difficult...

Thanks Peter, I'm glad to hear. By smooth knife steel, do you mean something like this ? http://www.amazon.com/gp/product/B002YK1RAQ/ref=as_li_ss_tl?ie=UTF8&tag=kitchenknifeg-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B002YK1RAQ Would a leather strop or just newspaper on top...

Learning the though way, also an interesting idea :)

Thanks for the detailed comparaison ! You defintly convinced me on the advantages of going semi-stainless or carbon. About edge retention differential, what kind of ratio are we talking about? Like if carbon is the lower factor of, say, 1 month retention, how are the semi and stainless going to...

Yes, sir ! This forum is awesome :) LOCATION What country are you in? Belgium KNIFE TYPE What type of knife are you interested in ? Chef Are you right or left handed? right What length of knife (blade) are you interested in (in inches or millimeters)? 20mm Do you require...

Thanks, that way I might still indeed go easy on my wallet Fujiwara looks like good value, but Tadafusa is very tempting with its stunning finish (waw). Thanks for all these advises, I guess I'll have to do some homework :)

Hi folks ! I am a newbie and I am looking for a quality Chef knife that is not too difficult to start sharpening (not prone to chipping) and at the same time is constrained in a budget. So far, and based on recommendation on the forum or personally from other members (many thanks to all of...

You snobs ruined my life which was full of confidence in the choices made ;) I know, but I can't stand the fact that I will have to sharpen them more often and that the steel will not last as long as Japanese knives (which therefore makes a much lower price/longevity ratio). I thought I made...

OK I just decided to put my Zwilling Pro's on sale. Anyway, the meat slicer was not the most needed, and I already had a utility Wusthof. So all I needed really is a quality chef. Since I got this Zwilling set on a flash sale on Amazon for 100EUR, I'm confident to sell it quick (maybe on a...

Haha, thanks ! But you should not, American beers are actually getting better than Belgian beer nowadays, you guys are much more creative than Belgian "old world" beers. Although, new breeds of Belgian brewers are waking up and fighting back ;)

I feared; they are really vague/emotional on their website rather than factual/technical. Thanks for the guidance, nice food for thoughts. I'll do my homework and will report once I have a shortlist ! Thanks everyone !

Thank you guys !

And I was all excited that it could cut paper from every angle and get these superfin transparent slices from a tomato without touching it (just as the fancy Japanese knives youtube video's)... :laugh: If 5000-6000 is definitely an overkill, I guess a good compromise would be a nice 400/1000...

Based on these two comments, should I come to the conclusion that the King 1000/6000 I am looking at is useless (or at least an overkill) for my knives? Just a precision, I did not buy the Four Star, but the Zwilling Pro, does that make any difference ? Is the quality of the steel better...