Who would have thought there's so much art and science behind buying a knife? I've heard of Japanese knives before and how expensive they are, but I've never been too bothered about knives. As long as they slice and cut after sharpening, I'm good.

Our current one is a set of 6 from WMF which we've had for years and does it's job. What I had considered getting, not necessarily a Japanese one, is a cleaver so I can chop up a chicken or small bones. But it's not a top priority so haven't got round to it yet