Having joined the forum for 4 5 years now but never attempted to be getting more involved. I live in sydney and working professionally in the kitchen. My first japanese knives were tojiro and masakage koishi back in 2011. Interested in high edge retention gyuto since I have a lot of proteins to carve at work. my current line up of knives at works are watanabe dammy gyuto, takeda, suisin and masamoto deba, tojiro nickel damascus. thanks for having me.