Hi. I live in NYC, via San Francisco, via Honolulu, not a pro cook, but an avid one, used to cater a bit. Been lurking around, reading a lot of the posts trying to educate myself about kitchen knives, there's so much to learn! I use Wustof and Sabatier's, very recently [first purchase last week!] gotten into Japanese knives. Look forward to learning more from all of you!