Hey everyone! I've been viewing this forum for a while now, and am finally trying to make discussion. The craftsmanship that can go into Japanese knives caught my interest, and cooking with them has made the activity more enjoyable. A few years back I bought an Anryu hammered 240mm, and last year a Matsubara 150mm. The Anryu was new, but the Matsubara was a vintage that I really enjoyed restoring. I think my next purchases will be more fixer uppers. Thanks!