agreed whole-heartedly!
I guess I'll also use this thread as a kind of running commentary on where I am, where I've been, and where I hope to be going.
I started this whole endeavor after I moved to Maine a few years ago and had full access to a boat load of fantastic fish but no sushi restaurants where I was. I've always loved cooking and as an engineer Alton Brown really speaks to me. After watching his sushi episode a few times I figured it was time to figure out how to do it myself. At this point I make sushi about 2-3x/week. Combination of maki/sashimi. I decided it was time to get a "nice" knife and decided on a Gonbei 240mm wa-gyuto after talking with Jon a bit. I've got a bit of experience sharpening so wasn't concerned about that and after a quick touch up out of the box, this thing was good to go.
My brother has recently bought a house and figured I would gift my knife block to him *fairly cheap german knives*.
At this point I want to get set up with a good set of "workhorse" knives that offer a good balance of cost/quality and as time goes on, replace some of them with "higher" end knives, more as a because I want to than because I need to.
300mm yanagiba-really just want one, so debating on the Gesshi Uraku and the Gesshin Stainless *fiance likes some sushi with acidic type things in it, so figure it may be best for a first to have it in stainless and then get a really nice one later after I get a sujihiki
Honesuki-we make turduckens every year, and I break down chickens and ducks pretty regularly. More of a want than a need, but likely going with the Gesshin Stainless for this to have as a "beater"
AP knife for the wife and quick work at home-going back and forth between a Kochi Honesuki, Uraku Santoku, and Zakuri Tosagata Bocho/Sabaki Bocho. I have big hands, so like the tall profiles which is why I'm not looking at petty knives at this point.