Thanks all for the help.
The food group is led by a retired Sushi Chef and a retired Garde Manger from one of the Orlando attractions. I joined to up my game on precise knife skills and learn more about the food. I'm a slow learner but not stopped. I do find it amusing that they both have and use the crappiest knives one is likely to encounter. 180ish, single bevel, gyuto looking, with a row of holes just above what was once a shinogi line. Crap handles and duller than an Al Gore speach. But they can make them dance.