I work in a high volume kitchen as a sous chef. Currently my knives in use are Miyabi Kaizen gyuto, Global cromova GF-36, Henckels twin four star 2 paring, Shun wasabi bread and I cant remember the slicer. Have been doing some research in to what would be best for me and would like some other peoples input. I will be swapping my slicer for a wa-sujihiki, adding a 150/180 wa-petty, replacing my bread knife and later on adding a 240 gyuto. I want to stick with semi or stainless, wa handles if possible but I would prefer with out plastic or buffalo horn ferrule, staying under 300 for the suji and 200 for the petty. I am currently looking at Tojiro bread knife and don't have anything for the suji/petty yet. Thanks for any help and hello to all!