Thread: Japanese kitchen knives

I'm a chef and I have always had the best knives that I could afford. I used German knives almost exclusively but a few years ago I made an investment in a high quality japanese knife and I haven't looked back they are, imp, better made, harder steel, sharper edge. It was a japanese razor that got my interest in them. Does anybody else own any Japanese knives? Here are a couple of mine. The sashimi is Togiharu and the chef's and paring knife is Tojiro.