So far all I have for Japanese knives is an Ikazuchi 240mm gyuto. I've had it for maybe a month and a half and I'm loving it so far, but I'm realizing its' limitations. I have to cut a lot of half-frozen tuna and it obviously doesn't work for that. Does great after it's seared though.
Other than that I have some Wusthof Classics that I bought in a block set a couple years ago. My chef's knife got destroyed when I forgot it at work one day, so I'm left with a santoku (which I always liked more anyway), an 8" bread knife, a paring knife and some steak knives. Basically everything I need and nothing more.
I'm looking for a new 240 stainless workhorse wa-gyuto, which is the main reason I signed up, so I can get some recommendations.