Knife durability question...

You are misguided in that thought.

BDL

The japanese Knifes are very good knifes. I worked with a great Japanese chef Sonny Shoe And believe it or not he was the one that convinced me that the japanese knifes are good knife but German knifes are the best by far they might cost more but in the long run your will be glad you went german the steel is the best and they stay sharp longer than any other knife I have ever used Well good luck what ever you decide.Chef AlexanderZ

Perhaps I misinterpreted (wouldn't be the first time), but your first post was written in a way which indicated more of a conclusion that Japanese knives are unsuitable for real kitchen work than it seemed to pose sincere questions; and your description of your workplace and your work was also very non-detailed and non-specific.  My feeling was that the answer wasn't vague, but the question was leading, so you got "yes" to a "yes or no" question.  But, I may have been the one with the 'tude, not you.  Since you're asking again, I'll give you the short version of the real answer.

Speaking very generally, Japanese manufactured chef's knives are lighter and thinner than their western made counterparts.  They are made from stronger alloys, which are more hardened. They take a much better edge and hold it longer.  Many can and should be maintained on a honing rod (aka steel), but some should not be.

In a straight comparison of Japanese to western, Japanese made knives trade weight and power for sharpness and agility.  Which you prefer mostly depends on your ability to sharpen, your standards for sharpness and whether you prefer a "German" to "French" profile (Japanese "gyutos" are usually French).  My understaning, gained from talking to a LOT of other people, teaching knife skills, and my own experience, is that most skilled cutters prefer the French and adapt to it from the German very easily.    

While they're the two most common Japanese knives in western kitchens, Shun and Global are not representative of the best Japan has to offer, even at their price range.  If you think you're learning a lot about Japanese knives by trying either one of them, you're mistaken.

If you're cracking lobsters, splitting chickens, portioning ribs, and slamming through a lot of pineapple, you're probably better with a German knife or having something special for heavy-duty work. 

When I was a professional cook a long time ago I used carbon Sabatiers -- which I still use and love.  Aside from the finger guards on the bolsters, they're a lot more like current Japanese knives than they're like modern German stainless.  If I were going back, it would be with a Japanese knife.  My current go-to is a very light, thin knife (so thin its type is called "laser"), the Konosuke HD.  I wouldn't hesitate to work with it in a professional kitchen. 

No criticism intended, we all have different standards and we all have plenty to learn.  If you do a lot of knife prep, you're not sharpening frequently enough to indicate high standards for sharpness.  Unless and until you've worked with a very sharp knife, you can't really appreciate what a Japanese blade brings for the extra money and sharpening craziness.  Whether it's worthwhile for a working pro to spend $200 or so on a chef's knife which is a better performer in many ways, but requires a little bit of pampering is an open question.  Just like any tool question, you don't win points by coming down on one side of the question or the other as long as you're comfortable and productive.  I'd like to help you with any questions you have to the extent to which I'm able, but have no interest in dissing things which work well for you. 

BDL

I've had several Shuns for over a year now and they all seem to do me just fine, I do resteel about once a day but i think its mostly just to make me feel better.

I have to say I LOVE the D shaped handles on the standard Shuns, they really make a big control difference.

I've done a lot of sushi so I did get myself a few of Shun's higher end knives specifically for that, they're really heavy and very very sharp, but my primary daily use knives are the shun Chinese chef and a Massamoto gyuto chef's knife.

I got the Massamoto it in its 9.25 inch varietal, not sure what that is in metric, which is how they market them. The Massamoto is a BEAST, wicked sharp and stays that way, i give it a ten minute touch up once a month on a good stone and its awesome. Kind of a hybrid western/japanese handle and a 15 degree edge, if i recall correctly. Its easily the kitchen favorite and if i leave it sitting out I have to backhand the other guys to get it back. 

Hope you look into Massamoto, GREAT knives.

I realize this is an old-ish thread but since it's BTT, I'll chime in.  All my knives are Japanese (at least all the ones I take to work- ten in my work case- while the my few remaining German junkers sit in the beater block at home).  I have no problem getting thru a shift without steeling.  In fact, I never steel them.  I do keep a glass "steel" in my case to extend the edge but it's rarely used.  My general habit is to rotate thru the knives in my work case, a different knife each day.  I'd say I end up sharpening them about three per month as they get dull enough to require it.  Of course, I use the right tool for the job:  I use a Western deba for the rough stuff, a Gokujo and Honesuke for boning, reserving the gyutos for tasks they're most appropriate for.  I keep a 300mm Sujihiki for slicing and tasks which overlap with the gyuto.

It's hard to say whether failure to get thru a shift w/o steeling is "bad."  It would be for me.  But you may cut more in a given shift than me- I don't normally do much prep.  And your technique may be different from mine.  While the FOtS "screaming" sharpness is fleeting I find my knives retain a highly serviceable edge for somewhere between several weeks and a couple months when properly rotated (a suji and five gyutos, with other knives subbing in for the appropriate tasks).  Caveat:  I am also a full time student.  Normally I work about 30-35 hours per week, not 50+ like I did while I was cheffing.  But back when I was routinely doing banquets for 2,000+ per weekend I found I had no problem getting thru a weekend without much maintaining.

In the few times I've needed to steel my UX10, I jus pull it backwards on the SS work surface each direction a couple times - That's all it takes. I don't even carry a steel anymore - I carry a little, lonely crock-stick (just one) and a damaged ceramic tri-stone from an old SpyderCo - And those are just for the other crap I find in kitchens, like damaged food processor blades, a quick and unsafe touch-up to an abused meat slicer wheel, etc...

Glad you found the right tools. I am ordering a 270mm UX10 tomorrow - But will probably stick with my 240mm UX10 for when I work in commercial kitchens. The worse thing that ever happened to my knife in a high-volume setting was having my UX10 between my 3/4" SaniTuff and an ice cream machine - and having another cook slam a frozen pork belly across the table - hitting my board, slamming it into my knife, and into the side of the icecream maker. ggrrrrrr.... : /

I recall saying a few out-of-character words that day. So I grabbed my 8" Le Cordon Bleu backup chef's knife from the truck and brooded for the rest of the day. 

I did get three beers out of the deal, so that was cool.   ; D 

I'm all about the globals, I have used them now for around ten years and won't go to anything else. I use a 6 inch utility on the line for slicing and such for service, a large veg cleaver for most veg cutting and a few specialty fish knives. I have about 12 or so that I use frequently. I fell in love with them, their balance, maintain an edge and weight which helps for those 14 plus hour days of preping and cooking straight through. I do advise though to go and pick one up in a store and make sure it fit's your hand correctly and you like the feel of it. Some don't like how light it is but it's perfect for me. They have great deals on starter kits too that contain a paring, santuko, and a utility for a reasonable price through jb prince. Anybody who has used my set has fell in love with them and has pretty much switched over completely though each person looks for different qualities. Wish you luck in your search but I recommend you don't look past the globals check them out it's well worth the time to stop in and at least feel it in your hand.