I've done some research here and other places. I want a nice Chef's Knife and Paring Knife, maybe a 3 knife set. Based on what I've read, I believe I want to get the Tojiro DP but I have some concerns. I am also going to add a cheap cleaver. I'm currently using cheap Chinese made knives that just happen to be full tang.
My use is mostly going to be cutting cooked meat. I'm referring to pork roasts, ham, turkey, leg of lamb, etc. Also for onions, peppers, and stuff like that. I realize that a knife that's being used won't remain in mint condition, but I'm concerned about accidentally hitting bones with the knife. My plan was to use the cheap cleaver to split racks of ribs or chop semi-frozen meat. I will always be using a wood or plastic cutting board, and I can keep the knives clean and dry when I'm done.
The paring will be used for cutting fruit which I do daily, sometimes 2-3 times. It will probably get more use than the Chef's Knife.
I am concerned about the durability and fit/finish of a Tojiro DP/Fujiwara/etc compared to a Wusthof/Zwilling Pro "S" if I should happen to make a mistake while carving a turkey, for example.
Am I overthinking this?
Any feedback is appreciated.