Heya! I figure it's time to introduce myself, since I've been lurking here for about a year. I'm an amateur at-home cook with professional culinary experience, though I've switched to an IT career. I cook every day and am a knife addict, though I'm on somewhat of a budget, so you won't see me with any high-dollar honyaki knives with mammoth tooth handles, heh. I'm definitely interested in learning more about steels, blade geometry, heat treatment and so forth. I do my own sharpening, honing, stropping and so forth. Looking forward to sharing my collection as it grows, and increasing my knowledge and skill set while I'm at it!
Here are my two recent kuroichi knives by Takeo Murata:
And the whole family: