Why spend so much on Miyabi knives when they're so delicate?
I found a good deal of a set of 3x Miyabi Birchwood knives (approximately 40% off retail) and I'm tempted. I know buying a set is never really a good idea but these are 3x knives that I will actually use often, i.e. Santoku, long paring knife, short paring knife.
But I'm hesitant because they are apparently very delicate/brittle from my research due to their extreme hardness. You can't use it on bones, or large hard cheese blocks, and you have to cautious with hard/large vegetables like pumpkin/squash, etc.... Any excessive lateral pressure including bending or twisting can chip or break it.
So now I feel intimidated and wondering why spend so much when it's got so many limitations?