Rob - Dave didn't have to sharpen it. I've owned the Yoshie for about three months and only used it in rotation for a week and a half or so. It still has the factory edge. It slices like the devil as evidenced by the see through carrot slices. I like to do lots of chopping and that blade won't go away! The SKD just plain does not want to chip, although I've only used it on a Sani-Tuff rubber board which is as gentle as any board out there.
As for the psychodelic knife (below), it was given to my daughter and son-in-law last Christmas. It's a Hiromoto AS 240mm Gyuto and in my humble home cook's opinion will stand up to any chef's knife at any price. It works. The handle job was done by Butch
Incidentally, I drank too much Mollydooker
last night, pulled the plug, and placed a midnight order for a Kikuichi Elite Carbon
270mm Sujihiki to replace a Tojiro DP. That tip fascinates me and everything I've read says it's the thinnest Suji around - just my style. I might have Butch put a handle on both of those before I'm finished.
Off topic, but if any of you are winos, please do check out the Mollydooker site. I harrassed Sparky and Sarah for over a year to start distributing in Florida and the end result was a distributor direct program, no sales tax outside of California, and free shipping in case lots. The '95 The Boxer was Robert Parker's world's best red wine (RP 96) under $20 and it's worth three times that amount. I own all of their wines, the expensive ones for investment purposes, and the mid and lower priced bottles for my friends' and my pleasure. Sparky & Sarah are super people. I met them last July at a wine tasting here in Naples and on my next trip to Australia definitely plan on visiting their winery.
Buzz - with cigar in hand sans hangover....