A long time back, my wife and I bought a set of Wustof steak knives. They were fine but quickly became dull and I came to dislike using them. As I learn about Japanese kitchen knives (and am buying too many of them!) and learnto sharpen, I thought that it might make sense to think about getting some steak knives that might hold an edge better and that I could sharpen as needed. We have been using some cheap serrated steak knives that actually seem to work better than the Wustofs did. Any thoughts on this? What do folks around here use for steak knives? Or should I just keep the serrated cheapies and save my money for another 240 Gyuto or three? Thx for any thoughts.