Hi There! Never posted much elsewhere, and haven't even been reading in months, but I really appreciate all the advice that various "knife nuts" have posted all over the Web. They led me about a year ago to acquire a Tanaka Ironwood gyuto and nakiri, and in all seriousness my diet has improved because I look for excuses to use the knives. I am eating more healthfully and tastefully because of the enjoyment I get from using a good knife.
As finances allow I will be interested in a figured wood saya for at least the gyuto, so I'll be looking for direction about that!
Glad to be here!
-Jay