So I thought I'd pick up a Japanese knife about 8 months ago, and I was pretty much decided on a Tojiro $80 or so knife. Ended up putting the spare cash to an investment elsewhere and I'm finally prepping on actually purchasing a new knife, or at least I think I am. I ended up picking up a 7" Shun Chef Knife for crazy cheap just to test drive a quality J-knife and sell it later. 7" is just way too small as I became used to 8" and I'm looking to go to probably 240mm. While the blade was crazy sharp out of the box, looked beautiful, and felt solid; I had some caveats with it. I currently use a 8" Forschner Fibrox which has been serving me quite nicely for a good amount of time now, just to give some reference to where I'm coming from. The blade height was way too low. I'm unsure if this is because of the blade being so small (7"), or if that is something with some J-Knives. It was borderline unworkable in some cases as my knuckles would be pretty much near the board even using my usual pinch grip. That just sort of made me shy away on a knife purchase. Anyways I wondered if it is common for Japanese Knives to have such a short blade in terms of height, and also had a question about Carbon/White steel knives. At $80 for a 240mm knife the ITK line is looking quite appealing. I'm fine with the upkeep of being sure they are cleaned to prevent staining and all, but I'm worried about sharpening. Here is my current stone: http://www.cutleryandmore.com/tojiro/1000-3000-grit-combination-water-stone-base-p117827 Also two knives in question: http://www.chefknivestogo.com/toshitk24wa.html http://www.chefknivestogo.com/toitkkigy24.html The tip on the Kiritsuke is interesting, but I'm unsure if it would be unwieldy doing things like horizontal slices in onions. Granted even after the time I've spent sharpening on a stone I still have some issues with sharpening the tip area, and that blade's form factor would essentially eliminate that as well. Still, opinions?