IBecause the blades from both companies are laminated. This means that there is an inner core of hard steel that provides the edge. And an outer layer of tough steel that provides good mechanical strength.
Maybe someone can correct me on this, but it's not "hard steel" vs. "tough steel." Harder steel, which you need to hold an edge, is more brittle. Softer steel is less brittle (i.e., does not break), but cannot hold an edge as well. The laminated construction uses the hard steel for the edge, but softer steel is added to absorb the effects of percussion. So you get the best of both worlds.
Also, please keep in mind that you'll lose your knives. I lost my nice $250 Emerson knife on a trip. So I no longer use the fancy stuff. $100-$120 will do me. Maybe someone like Pete can hold on to his fancy sanmai knives, but not me.
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