I am looking to get my first nice set of knives. I am upgrading from some ceramic kyocera knives.
My gut feeling is to go for Japanese knives (maybe I'm biased since I used to live there). But I am a little worried about their durability.
I want these Shun Classic if I decide I can justify the price and am confident with the purchase:
Otherwise I will probably get this Wusthof Set:
The shun are much more expensive obviously, but I want to make an investment and use them long term.
My question is, I read recently the shun knives are very fragile and soft, so it is easy to ding and dent them. Is this true?
I don't really want to have to worry constantly about denting them or something? Are they capable of cutting some boned chicken for example without getting ruined?