I just signed up and am interested in learning from the collective experience here. After having muddled through the past few decades with a Wusthof Classic. I have treated myself to two pretty nice knives in recent months- a Kramer Zwilling Carbon (the earlier version), and a Takamura HSPS Petty 150mm. The latter is probably the sharpest knife I’ve ever seen. I’m tempted to start using it for shaving rather than food prep. Anyway, I need to up my sharpening game to keep this knife as sharp as it is now (ootb). I’m also interested in finding something not too expensive in a full size gyuto to see if I can get used to that style of cutting. I look forward to participating.