I bought the kitchen knife for my wife so she can enjoy preparing meals for us. So far, she’s happy with it. Although she’s using other knives, suffice to say it’s the best vegetable knife we have.
In my case, I have interest in katanas and the way they’re made. Japanese kitchen knives are adaptation of authentic katanas. The core down to the edge is still hard but the cladding or outer layer is intended for minimizing rust, etc. and not for the katana’s original combat design, which is ideal for kitchen use.
The Tojiro we have is ideal for everyday normal home use, in terms of quality and price. Because it has a hard edge (HRC60???), one doesn’t have to sharpen it often provided that it’s used in a proper way.