You better be able to sharpen knives if you get a knife with a 16 degree angle. It will, indeed, be a sharper edge than the 22 degree, but also more fragile and become dull faster.

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Chefwong,
Keucos is one of my favorites. I don't import the style that I love the most though! The other choice in Keuco has a line in the middle where the two door meet. The uplift from Robern though is just all sorts of sexiness!!! Since I have been so giving in my assistance on gardenweb, I will accept the chopping board and a pairing knife from the Japanese collection you have pictured above as a token of your appreciation By the way, I am no longer allowed at my local Waterworks I own so much Vipp stuff and towels from them I can change towels daily and make it about 40 days

Japanese knives are pretty easy to sharpen. I send mine out for sharpening twice a year.

I eliminated Shun and Global because the Bline asked for something really special and different. Shun and Globals, which I own and love, are easily obtained.

Best of luck with your choice!

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Abster641

I hope for the consumer who buy these expensive knives don't actually try to sharpen the blade themselves ...... most chef's and owner of these highly prized knives send them to a professional sharpener .....

Cut Brooklyn are nice knives which I have used in the past, but these are stamped and not forged unlike shun, global & wusthof..... if you really want the best you want to go with forged knives.....