My wine cellar is full...even the floor is now covered with cases...two options...get more storage space or find new obsession...my wife doesn't understand (do they ever?). At least the knife world has me cooking all of the time which she appreciates.
My first decent J-knife was a Shun Classic 8" Chefs. Still like it and it takes and holds a good edge.
Bought myself and Edge Pro w/ Choseras so now I'm obsessed with sharpness too. Learning to strop on newspaper. Like that too for maintainance.
Awaiting my Hattori KF 240 Gyuto and Misuno Moly 130 Petty.
Want/Need a suji and paring. Advice welcome but thinking of the Carbonext 270 suji as an entry into the carbon world.
Probably need a psychiatrist too.