I'm a home cook who accumulated enough knives lately that it's fair to say I have a collection. I thought I would share it here and update now and then as it evolves. A few years ago, I bought a Masamoto VG as my first Japanese knife, which I found impressive at the time and still use for rougher tasks. Eventually, I learned of even better knives, so i bought a Kurosaki AS and Masakage Koishi, which were far more impressive for both their performance and craftsmanship. Since then, I have been fascinated by trying different styles and makers, especially those with long traditions or interesting stories, but only recently did I really go all in on exploring. Now, I have a small collection, which I hope to expand and then focus over time. From left to right: Kurosaki R2 Hammered 150 mm petty Ishikawa W#2 165 mm nakiri Yoshimune W#1 165 mm nakiri Kurosaki AS 210 mm gyuto Konosuke Fujiyama FM B#1 240 mm gyuto Munetoshi W#2 240 mm gyuto Masakage Koishi 240 mm gyuto Konosuke HD2 240 mm gyuto Toyama Noborikoi B#2 240 mm gyuto Takeda NAS Medium gyuto CCK 1303 cleaver Moritaka AS 130 mm petty Not shown: Masamoto VG 210 mm gyuto, Dexter 7" heavy-duty cleaver, and Victorinox bread, slicing, and paring knives I also have a Teruyasu Fujiwara Maboroshi 180 mm gyuto on the way.