Hi another ignorant newbie here. I currently have Wursthof classic knives. As long as I hone them each time I use them I find them to be adequate. However, I won't more than adequate. I know the premier Japanese knives are simply too expensive for my means. But I would like to look into good quality entry or medium level Japanese knives. Currently I am looking for two. I am looking for a general purpose and a slicing knife. I prefer function over form. But one of the two knives will be a gift for a long time very good friend and if possible or her I would like to get something combining both. At this point I am looking for a stainless clad knife with a very high hsr and chip resistant cutting-edge either of iron ore stainless. Some of the knives I have been looking at are as follows: Sakai Takayuki 45 Layer Damascus Wa Gyutou 240mm (9.4") $180 Japanese TOJIRO Powdered High Speed Steel Gyuto Chef Knife 210mm $195 or 240mm at $240 Japanese Sakai Yusuke Swedish Stainless Wa-Gyuto Knife 240mm Extra Harden hrc 61 $216 MASAHIRO SUJIHIKI KNIFE 270MM MV-H(HONYAKI) 14818 $199 Gyuto chef knife 24cm High-Speed Powdered Steel Japanese chef knife YOSHIHIRO hrc 63 $250 Kasumi 84018 - 7 inch Santoku Knife $174 KC-133 Kanetsune Super GoldⅡpowdered steel blade Santoku 165mm $187 HRC: 62 Tamahagane Kyoto Damascus Chef's Knive hsr 61 8 in $250 As you can see from the above list I have been doing a lot of looking but I freely admit my ignorance which can be cured when it comes to these Japanese knives. I would deeply appreciate what ever suggestions and critiques anyone can provide.