Originally Posted by buzzard767
LOL. I say the same words about Japanese knives vs crappy German steel and get the same uninformed opinions.
I have a good German chefs knife that has given me several years of service (now needs a profesional sharpning). I also have a Japanese sashimi knife of about the same price (low to mid range for a sashimi knife). The sashimi knife I can not get over how it gives such a clean cut on fish.