Hey gang, just thought I'd share my knife collection and ask others' thoughts on what I should keep and of what I should rid myself. Here are the knives and some of my thoughts on them: Wusthof 9" carbon steel chef's knife. I like the traditional look of the knife. The carbon steel takes a sharp edge and holds it. My longest knife, and robust enough to split corn cobs and does a good job with cabbage heads. Wusthof carbon steel paring knife. Handle is kind of small. Blade is 3.5" but feels longer than the shun due to where it is held, and it *is* slightly longer anyway. Kinda feels too long for me but it matches my chef's knife. Wusthoff triple serrated bread knife. This one cuts bread very well, better than a cheaper victorinox, which also cut bred well. Made in Tosa Nakiri with blue steel #2. Got it for $50 and is wicked sharp. I tend to like the carbon steel patinas. But my mom keeps cutting in a rocking motion and it's not made for that, and there's a small chip in the tip due to this which bugs me. But she won't stop. This knife is infused with Tosa craftsmen spirits!! Victorinox 8" fibrox chef's knife. Pretty good, pretty cheap. I use it for dirty/risky cutting jobs like cutting in a stainless bowl, for instance. It's kind of a banger knife, but I don't particularly care for it. Japanese petty knife, core steel is Aogami Super steel. Super sharp. Flatter blade profile than my Shun Classic utility knife (not pictured). Good at push cuts. Shun wavy serrated utility knife. I'm a huge tomato user, and this knife is my go to for tomatoes. The nice knuckle clearance makes it easier to use than a cheaper victorinox serrated knife I had been using. I really like the handle and feel in hand. Shun 3.5" paring knife. Feels good in hand, maybe handle a bit small. Greater length from edge to spine make this more stable when trying to make straight cuts through vegetables. Weight and balance is superb. The following I have not used as I really don't need so many chef's knives. I got them all cheap and have to make a decision on what to keep. Wusthof Ikon 8" chef's knife. It's stainless with a sharp edge but beefier than my Victorinox. Not sure about the handle feel. Shun Classic 8" western chef's knife. Great feel in hand, of all my chef's knives this one feels best in hand. Sharp and looks good. Has exclusive VG-MAX core steel that can't be had anywhere else!! Enso 7" bunka knife. Got this for $50 new, and this is the sharpest knife out of the box I've ever seen. Wow very impressed. Handle is the most comfortable I've ever felt. I love the look of it. To me this knife is like a Nakiri with a tip. So thinking of getting rid of my Nakiri knife as both are good for cutting veggies. Shun classic petty/utility knife (not pictured). Similar in size to the carbon steel utility knife above. More rounded blade profile than my other one. I'm considering selling this as it's redundant and would probably bring more on ebay than my Aogami super steel utility from an unidentified japanese maker. So gang, what should I keep, what should go, and what are some other knives I should be looking at??