out there. Both are very good, and you won't regret either.

I would suggest getting some waterstones and learning how to sharpen a knife properly. I've got a 25 year old Hoffritz knife (it was an off-brand knock off of the Wusthof...same quality steel without the name brand price). I used all kinds of gimmicky knife sharpeners on it that kept it in decent shape over the years.

But recently, my woodworking hobby had me take the plunge into getting some REAL hand planes and chisels. So I finally had to get some waterstones and learn how to use them. I practiced a bit on my kitchen knives and HOLY SMOKES does it make a difference.

Edge mentioned the Shun knives. Other than being the unofficial lounge sponsor cutlery, I can say they come from the factory ridiculously, almost incomprehensibly sharp. Several years ago, a friend rented a vacation house for their wedding, and the kitchen was outfitted with Shun knives. Everyone who went into the kitchen was warned about how sharp they were. Three people had cut themselves within the first few hours of arriving.

I've heard some of the Japanese knives do some oddball things with honing secondary or even concave bevels on their knives. So yes, they are incredibly sharp, but they would be very difficult for your typical homeowner to resharpen themselves.