As you know, I've been cooking for a while, quite a long while. My standard everyday knives have been Forschners (now under Vitorinox). They are getting up there in age. Since I moved into the land of fine dining, that means fine knife work, and that means new knives. I have secretly coveted Japanese knives, and though not trained in their usage, nor mentored by a chef who gave me permission to purchase them, I stepped out and bought new knives last week.