Hey guys originally this thread was for a cutting board, however I just changed it! I bought a 7" and 4" Shun premier Santoku and paring knife with the Shun Premier Honing rod which I will be returning to get something better. Let me know what you think I should get! Another option (If possible): Use the Shun honing rod on all my knives, Keep the Shun Santoku (I got it for 95$), and get another Japanese knife that could be a nice addition to the Santoku, It would have to be one that I am able to use on the harder foods. Or am I destined to get a german knife for the harder foods? And then I would replace the paring knife too. Knife Suggestion Criteria - Post 11 I am looking for some suggestions on what japanese knives and honing rod I should get. Size: ~7" Santoku or Gyuto (Any all purpose knife) and a 4" Petty knife. Goal: Would like the edge to resist chipping as well as possible and retain its sharpness for as long as possible with regular honing. And a wood handle. Sharpening: I do plan to get them professionally sharpened once a year, if there is a more expensive knife that would need to be sharpened substantially less, it would be great to know. Left handed: I am left handed, is it in my best interest to buy only left handed knives? Honing rod: I have the Shun Premier honing rod, I could return that as well. I would prefer one that has a wooden handle and can mount on my knife magnet. Me: I will be using these knives at least 2X daily for hopefully the rest of my life. I am only using them for 1~3 people though. I want these 2 knives to last forever and can wait/save up if I need to increase my budget. I have given a lot of thought about getting something bigger than 7" and my reasoning for staying with 7" is that my cutting board is only 14"X9" and I do have relatively small hands. Budget: Let's be reasonable here and try to keep it under ~250 per knife, I am under the impression it might not be worth the extra money after that. If there is something that makes the 400$ knife truly that much better I would be interested. On the flip side, if I don't have to pay 250$ to get the same knife, I would rather not. Where to buy: Right now I am looking at JKI and CKTG anyplace is welcome! THANKS! Hey, I just bought a couple VG-10 steel knives and want to get a good cutting board to make sure the knives don't chip and stay as sharp as long as possible. I can't post a link to the item I want to get however it is made of Sheesham wood and can be found at amazon under the name architec gripperwood sheesham. If anyone could let me know if this wood is soft enough and good for knives it would be great. Thanks!