After reading the reviews for entry level knives, I decided to go with the Tojiro DP series. So I did a search on the market and I found two knives: Tojiro DP F-312 (~$35) Tojiro DP F-807 (~$70) F-807 has a full bolster whereas F-312 does not, but they seem to be made out of the same steel (VG-10, please correct me if I am wrong). I don't know how this feature could costs an extra $30, but I would like to know if anyone knows what other differences are between these two knives. Which one would you recommend? I mainly want to use the knife to slice thin slice of meat (beef/pork/chicken) without bones. I have used a friend's Shun classic chef knife and the handling felt good to me (, and I mention this mainly because I hope it makes it easier for the more experienced to give me suggestion/advice). Thank you all in advance!