Originally Posted by SkinnyGoomba
Do any of you have experience with Hattori?
Yes, I've tried the ones foo posted above and the FH series. The latter is beautiful, but the shape is not right for the way I use a knife. Toe is too high. The really expensive ones are terribly ugly to me. I dislike the Kramer knives I've tried both on the shape and the ugliness, though they are well made.
Eventually, you can get any knife sharp, but you have to have a shape that works for you, and you have to like how it looks. Some knives will stay sharper than others, but it is more on the margins than anything else. Shape, of course, is both the shape of the edge and the shape of the blade. You need to know first, however, how you cut, because how you cut helps determine the best shape knife for you. Or you can just buy something you like and learn to cut around it, though that is kind of inefficient.
I like the shape of the Masamoto knives more than others, and I seem to split time between the VG and the carbon steel ones, depending on my mood.
To the fellow up there who posted the picture of his knives, look out for your chef's knife. You have left the heel really long and ground too much just forward of it, and it looks like it is going to be unusable soon, as you are going to have a gap on your board between the heel and a coupe of inches forward. You'll get bad accordion cuts.
Also, the better you are with a knife, the bigger knife you can use. The bigger the knife, the more efficient.