I have a few Japanese knives. Generally good quality and capable of being very sharp, though in my experience they don't stay sharp as long as some other knives. My favorite kitchen knife is a carbon blade from France, the K-Sabiatier au carbone. I also like Thiers-Issard “Nogent”. Nevertheless, I would like to try a Japanese knife from Masamoto or Misono...I've heard wonderful things about them.