I came across the new Kramer Zwilling line while shopping for a shun as a Christmas gift for my best friend. I always thought my Wusthofs and Shuns were the cream of the crop for kitchen knives until I came upon your site while researching Bob Kramer.
I am not a professional cook our chef but neither am I just a normal home cook. I've done dozens of turduckens, smoked whole hogs, cooked dinners for a hundred and bar-b-q's for two hundred. I buy all my fish whole and beak them down myself. I say this to say I know how important it is to have good sharp knives, safety, time and performance wise.
Your site has opened my eyes to what I have been missing.I did not know there was a high end market for kitchen knives. I now have to try out my first japanese knife. Probably a nakiri because it seems so perfect for a vegetable knife and I know it will get a lot of use.
Second choice would be a deba for breaking done fish.
Thank you in advance for all I am about to learn from all of you!