Also, I advise real cooks to stay away from Japanese knives. They are way too fragile. You can't even put them in the dishwasher. I gave away two Shuns for this reason. Someone put one in the dishwasher, and it came out with a big chip in the blade. They are junk.
My favorite knives are my Chinese cleavers and a Forschner chef's knife. I also use Mundial knives. All of these knives sharpen up fast, they're tough and cheap, the handles are nonslip...you just can't go wrong with these. The most expensive one was about $14.
I have a $200+ Masamoto cleaver. Looks real nice sitting in a drawer, but I would never use it. I consider it useless because of the risk of damaging it.
I will probably be burned at the stake now.
Cry "Havoc," and let slip the dogs of bench.
I was socially distant before it was cool.
A little authority corrupts a lot.