I think what ever feels good in the hand for each individual is what they should go for, personally I've never picked up a sharp japanese knife apart from brand new, it seems either the chefs I've come across who were using them didn't treat them right or they're hard to keep sharp. Personally I go with victorinox, nice weight, not too expensive and easy to keep sharp (a lick of the stone every week). I have one henkel and a wushtof too both great knives aswell. |