Is this knife cuttier more then my current knife? I mean, it looks great but sharp is sharp. Unless this one will imbue me with special ninja powers, I'd have to pass.

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I can recommend getting the free catalogue from Dick in Germany - http://www.dick-gmbh.de/eindex.htm, if only to admire their beautiful kitchen knives, as well as the reindeer clothing!

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I have the Kai Shun Pro series knives and they are hard to beat. Super Sharp and also extremely well balanced. The coolest part is the history behind them. The only problem is that they are a single bevel knife and I have to take a $40 dollar class to learn how to sharpen them. Luckily I have owned them close to a year and they still slice through paper like butter

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Okay, there are a ton of brands of japanese knives that are similar to those "Kin" knives. First of all, I've owned Henckel, Wusthof, Shun, global and Delgon chef knives and the Japanese knives are lighter, thinner, harder metal (=sharper) and have no bolster (easy sharpening). Japanese chef knives are increasing in popularity and now Henckel and Wusthof are offering japanese-esque knives as well. In my many hours searching for a good Japanese chef knife, I have run into this website: http://www.japanesechefsknife.com/products.html
which has a wonderful selection of the most popular japanese knives. I have never purchased from this site so buy at your own risk. If you notice though, they all look like that "Kin" and some on that site (check out Hattori) make the Kin look downright ordinary. I think that ever since the Shun knives came out with the Damascus style layered look knife, people everywhere are going nuts about it... It's old news in Japan and despite what you've heard, it doesn't make it any better than a traditional knife. My Shun 8" chef is my least favorite knife btw since it is too tall, so purchase a knife that you like, not what Alton Brown is paid to like. Japanese knifes (including shun and global), however, are harder and will be sharper and stay sharp longer than german knives. Need a recommendation for a cheap chef knife? Look at the site and get the Tojiro DP 240mm, only 60 bucks.

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I will say one thing about knives is that you absolutely must go, look at and hold them to see if they feel right in your hands.

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I agree, you must try the knife out for yourself, but sometimes you just don't know until you start cutting and chopping things... If thats the case, Bed Bath and Beyond have a great return policy. I returned a global 5 inch veg knife a year later with no receipt and upgraded to the 8 inch veggie cleaver. They even gave me a discount since it was the display model. I ended up only paying 10 dollars more!

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I would buy them if they were true damascus steel. I don't want a blade that looks like it is damascus, I want one that IS damascus steel. Sadly, they don't exist anymore...

http://en.wikipedia.org/wiki/Damascus_steel

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I have a Global G-46 Santoku that I keep razor-sharp, and I'm of the opinion that if a knife was possibly any sharper it would not make any differance whatsoever.

I mean, I'm not trying to cut the threads of space and time in my kitchen.

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A lot of people say that a sharp knife is safer and I agree, but keep in mind that when a blade is razor sharp, cuts will be painless. As long as my knife can slice through an onion effortlessly, I'm happy.

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