Hi there! Joining in from Bergen, Norway Joining to get wiser on all the brands and steels of the knife world. I've been looking for a new all-purpose knife for several months, but my head is filled with way too much information and not enough answers. I'm a home cook, and I really enjoy Japanese technique with great Norwegian products, like our amazing seafood, great cheese and tasty root vegetables and different types of cabbage. I'm also a big fan of Italian and French food, but the elegance and respect of Japanese cooking is really intriguing. As for knives I have one Victorinox regular chef knife and one Victorinox Santoku, so I'm in need of an upgrade. No sharpening skills either, so I am looking to start sharpening as well. Anyways, more about that stuff later, thanks for having me!