First time making an account in a knife forum, my name is Andy. I'm a line cook that likes a sharp knife, though I'll admit I still have a lot to learn about sharpening. First purchase was a Gesshin Stainless which I don't understand the hype for, second was a Yoshimi Kato White #2 Bunka which is an incredible knife. Now I'm looking for another gyuto with harder steel, so you might see me in the F/T/S section. Thanks