So I'm going to be moving into my own apartment and outfitting a kitchen and while I've done a bit of reading (including the thread further down the page about nearly the same thing) it seems hard to pin down anything specific. From reading it does seem like Japanese style knives are almost strictly superior to Western ones, but that could just have been bias in here I was reading. As far as experience goes, I've done a fair bit of cooking but always with communal (read: crap) knives, pretty much someone went out and grabbed the cheapest knife block, painfully dull. I've never personally owned knives and as such have zero experience with sharpening and other maintenance but I'm certainly willing to learn. Right now I'm looking to pick up a nice chef's knife and perhaps a nice paring knife, I don't forsee the need for much else. There's no fixed budget since I do believe in long term investing but my understanding is that beginner attempts at honing/sharpening tend to do bad things to knives and as such, perhaps something cheaper is better. I assume I'll also need some sort of sharpening kit. I read around and the Tojiro DP seems to be quite good price/value but is a bit pricy considering that I'm not sure if I'll destroy it while attempting to sharpen. The Victorinox 40520 Fibrox was recommended as a good cheap knife. I had a cooking instructor who swore by his shun knives, but those things are seriously pricy. All in all, I'd like a nice knife, I welcome any recommendations or advice you might have. tldr: First kitchen, first knife, no sharpening experience, suggestions?