Depends on what you're cutting. If versatility is what you need, buy German made. If you're slicing meats or fish, buy Japanese. They have a specific knife for each food. They treat knives like tools so there is a tool for every application. I've been collecting Matsumoto knives every time we visit Tokyo. I am still using my Western style carbon steel knife purchased 18 years ago. Requires sharpening once a year.
solmooth t1_j0x5td7 wrote
Reply to Recommendation for BIFL chef's knife? by notproudortired
Depends on what you're cutting. If versatility is what you need, buy German made. If you're slicing meats or fish, buy Japanese. They have a specific knife for each food. They treat knives like tools so there is a tool for every application. I've been collecting Matsumoto knives every time we visit Tokyo. I am still using my Western style carbon steel knife purchased 18 years ago. Requires sharpening once a year.