Tiziano

First of, thank you guys for those fast responses. I think i basically only need a Deba bocho mainly for meat, at least one Usuba bocho mainly for tomatoes and other European vegetables and perhaps (if existing) something suitable for cutting German bread i also would need some knife for cutting mozzarella I'm not sure if Usuba bocho will do. i think id need something with a bit more curve in it???? However I'm rely confused about the price range of those knives, id like a info link that explains the difference in quality and wot you pay for or some short explanation :D BTW if I'm abusing this forum for the wrong questions then feel free to tell me and I'll go to an other forum. regards Tiziano

Hallo, I want to buy a few Japanese kitchen knives and i would like a few suggestions. I only want to buy such knives once and i dont want 20+ knife-sets bla, i only want 3-5 importend knives to cover the most important jobs. I want to pay x00 (xhunderd), however if you say that i will only be satisfied paying x000 (xthousend) then feel free to change my budget (then however i must save mony for a while ^^). thank you very much for your help

i'm sorry i'm from Germany , my mother gave me this name ... cant help it ...

I found information about nihontos getting heavily crisp if used to kill, not only by blade on blade contact but also on flesh/bone contact. however i couldn't find an explanation for the damage and an assumption on how much a nihonto can "cut" without the need of repair/replacement . i assume this is also connected to the Wazamono tests 1797/1805 i would also like to know wot the difference between a Saijô-Ô-Wazamono to a Ô-Wazamono or Wazamono class katana is, in terms of "life span in use" and damage. (i would appreciate an answer considering blade on blade and only flesh/bone contacts, thanks) Tiziano -don't worry i'm just curios, i don't intend to use mine against someone-