This is assuming I have money again, in 2014, otherwise it's moot.
Anyway, my New Year's resolution is to be a knife user, not a knife buyer. I have never owned as many knives as many here (I think 12 or maybe 15 is the most gyutos I've ever owned at one time, and this number has whittled down over the years as I've consolidated into more and more expensive knives), and I'm down to three, now: a 240 Aoko Kagekiyo, a 240 Heiji carbon and a 240 Gesshin Heiji SS. These are all knives I reach for, everyday I cook, which is almost every day. When I've had other gyutos, including Gyutos I like, including two 240 Shigefusas in 2013, I've still reached for these (well, I reached for a different 240 semi-stainless Heiji, admittedly, as I was keeping this one pristine, but that felt silly, in the end). I have thought about it, and convinced myself that having knives that sit on a rack and don't get used except when I remember to use them is a waste of money and space. That's not to say that I won't buy more knives, in 2104, but only knives I know I'll use. Having many duplicates does not fit in this schema. I have a good bread knife, a good Yanagi, a good western-Deba-ish knife, a good ko-Deba, a nice 150mm petty, and nice parers, and a nice Chinese cleaver. These, combined with three very fine Gyutos, each well maintained, should be enough for a home cook, right?