The Cutting Edge
When you cook macrobiotic, your knife is your best friend:
I have a Nakiri bocho (knife for cutting greens), Tokyo style and is sharpened from both sides.
The tang is made from wood, the edge from iron, which makes it easier to sharpen, and the spine is from stainless steel. It costs about 40 USD.
The stainless steel knife with the plastic tang on top of the picture costs about 1 USD.
Professional chefs have 3 sharpening stones, I only have one, a Shiageto stone made by King in Japan.