Just a quick "Hello" and "Thank you". "Hello" to everyone. And "Thank you" to everyone, who takes the time to post about their experiences with and knowledge of kitchen knives. I'm not a chef, nor do I play one on TV. Just a guy, who likes to cook, and who likes to have good tools with which to prep and cook. After managing for over 10 years to keep in reasonably good shape a set of Wusthof Trident Grand Prix knives using nothing more than a Lansky ceramic rod set, I have just taken the plunge into Japanese knives. Did a lot of research first, and found lots of great information in this forum. Had a couple of knives in mind but, based on positive comments here, I initially ordered three YAMAWAKU knives - 240 Gyuto, 165 Nakiri and 130 Petty from an eBay vendor, whose name is known to this forum. Didn't really need three, but the price was right and three cut down the shipping cost per knife. After a week (this morning) I received an email stating that the 240 was on indefinite back-order, the petty was not available at all, and asking if I wanted a full refund, to which I responded "YES." I then went back to my original choices and just ordered a Konosuke HD Wa-Gyuto 270mm and a Moritaka Supreme Nakiri 165mm. This way I can try two different types of metal, two different blade styles and two different manufacturing techniques. Am hoping it will be a fun learning experience. For sharpening I went with an Edge Pro Professional system with a set of Chosera stones, leather strop, Angle Cube, the scissor sharpener and the stone leveling kit - basically everything in the CKTG Edge Pro Custom Chosera Set, but for the Professional system, not the Apex. I bought everything from CKTG, except for the Edge Pro system itself, the scissor sharpener, case and the stone leveling kit, which I bought direct, because CKTG does not carry them. Probably overkill, but, if possible, I prefer to buy something once and have it for life. I also have a decent collection of work knives - Spyderco, Gerber, KA-BAR, etc., so the system will get regular use.
That's it. Once I have the knives in my hot little hands and run them through their paces for a while, will be happy to post about the experience, if anyone is interested. In the meantime, if anyone has any advice, words of wisdom, caveats, etc., I am all ears.