I spent a few years as a short-order cook, and many more as the family chef. Have spent a good bit of time behind my WΓΌsthof Trident chef’s knife. A perfectly respectable knife that has served me well for over 25 years.
Recently, I’ve had something of a metallurgical awakening. It started with razor blades. Picked up some Feather-brand dual-edged blades a while back. Darned if those aren’t head-and-shoulders sharper than anything else I’ve ever put in my razor (tho’ when it comes to scraping your face, disarmingly sharp is not necessarily a good thing.)
Jump-cut to the kitchen. I’m cutting a scallion, eyes burning, and wondering if Japanese steel would be any better. So I pick up a relatively inexpensive Global knife. Back to the kitchen. And now I’m cutting scallions without tears.
And Global is not even considered one of the better Japanese makers. And having since acquired a Santuko from a smaller Japanese maker, I have to concur.
So — if you like to cook, use your knives daily and have never tried Japanese steel, you’ll do yourself a favour by checking them out.