That is awesome!
I haven't been around in a while, but recently acquired a new cooking vessel, so thought I'd show it off with some knives in their glory.
for acidic tasks, and good edge retention, avoid white #2.
dollar for dollar, suisin's western inox line is excellent. both JKI and Korin sell
What country are you in? - USA
What type of knife are you interested in (e.g., chef’s knife, slicer,
...when you are always up on the jpy-usd exchange rate