It's great to have all this expertise, and I do need some advice. We have some 20odd Henckels, Wusthofs, Sabatiers, Goldhamsters etc, but my wife (I'm Mr. "Ms. Agrodolce") gave me a Bob Kramer 8" Chef's knife for Christmas and I absolutely love it. Also after reading Chad's article on knife sharpening bought the Spyderco 240, used it yesterday on the Kramer and it's absolutely razor sharp. My question is that I've ordered two more Kramers, the 6" Damascus Japanese Chef's knife (I use my 6" Henckels a lot) and one more just to "hold my place" in line (which I need your advice on). I like the look of the 6" Usuba Meiji as we do a lot of chopping etc in prep. On the basis of Chad's article also ordered a 3 1/2 " paring knife and 5" utility knife from Tichborne the (fellow) Canadian knifemaker from Ontario. I've never been happy with any of my Henckels etc of these sizes, and this is kind of a trial of his knives. I'm leaning towards the usuba as I think we'd use it the most, but would appreciate your advice. If I get adventursome I'll try to overcome my fear of trying to post under my own name, it's "Vaughan"...I'll figure it out one day. Thanks a bunch, Vaughan PS Am starting a major kitchen reno and have enjoyed lurking on all the appliance advice on egullet.