I give me recommendation on the 10" grand prix chef knife from wustof. I've had mine for 15 years since University and still use it everyday and have not seen a knife that feels better in my hand. As for the Japanese knives I gotta go and try some out when I get a chance. I bought the whole set of grand prix knifes when I was in Germany at a pretty good price, but if I was to do it again for some of the more specialty knives ie. boning, cleaver, bread knife, carving I would probably not spend the extra for the Wustof. I use my chef knife about 80 percent of the time so for the knives where I get less use, I don't think the money is well spent on the pricer Wustof. Chester