I've been researching knives on and off for the past few months, and have finally narrowed down my search - I'm a bit particular
I cook almost every night and most lunches too. 90% of what I cut are vegetables, as my fiancee is a vegetarian. Right now I use a cheapo Santoku from a knife block set I got as a gift way back in college. The set also has a ~9.5 inch super heavy chef's knife that I only use for heavy duty jobs due to it's extreme weight. I have evolved to mainly cut in a chopping fashion with a pinch grip.
In my initial searching I was set on a Santoku-style since that is what I was used to, but after reading through 'An Edge in the Kitchen" by Chad Ward, I started looking at Gyotus and like their blade profile.
I know that I prefer nimbleness and lightness over heft, so the thinner blades of Japanese knives also appeal to me. I do like the MAC MTH-80 that Kitchen and Cuttlery supply on University Ave sells, but I'm just not ready to spend that kind of money on a knife. The less expensive MACs just didn't feel as good after holding the MTH-80 either.
I started researching the Tojiro DP from a recommendation in the book and found many people also liked the Fujiwara FKM. When I came across your site and forum, it was a great help, but also made me torn between the two!
I was excited when I found out you are a local small business. since I like to shop local when I can, but for Japanese knives, that's a hard thing to do.
Based on your forum comments and videos, you seem to prefer the Fujiwara. I do like that it has a bit softer blade, which I believe would be more forgiving to abuse. But then again, the harder VG-10 in the Tojiro is nice to have down the line.
I plan on also purchasing wetstones to sharpen with, but I have heard mixed reviews on using a ceramic or steel rod with japanese 70/30 blades to keep the edge in check.
At any rate, I'd love to hear what you think, and if possible, be able to handle each of the knives before buying one over the other.
Thanks for any help you can give, and sorry for the long email, but I couldn't find a phone number on your site to call.