Originally Posted by bladerunner
I might start out with a Tojiro DP to get a feel for Japanese steel.
A good starting place. I had no problem gifting a 270mm slicer (sujikhiki) to my daughter. Now the question is sharpening. Unless I missed it I have not noticed it mentioned. Do you free hand sharpen? It's easy, so just ask if you haven't tried it. Japanese knives are different but not difficult.
As to the above post about a knife, any knife, not needing sharpening after five years of hard use....... defies the laws of physics. Not!