Welcome welcome! And a fellow Torontonian, too!
My plan is to learn to use what I have to the best of my ability, and learn to sharpen on these softer Western steels. I have read here that the Global will be tough to sharpen properly (resilient wire-edge?), but is otherwise a nice tough knife that I still baby as it is the best of what I have.
My plan is to learn to sharpen on a good starter medium grit stone before actually replacing the knives with...
240 mm gyuto
150 mm honesuki
100 mm petty
Keep the Henckels bread knife