Hello all! First time post and first time Japanese knife buyer. I am looking for a standard chef knife along with a standard/utility knife (to be used primarily for cleaning up chick breast and thighs along with fish). For the chef knife I have my eyes set on the 9.5" Mac Mighty Chef and for the utility knife I was considering Mac 6". There are obviously a ton of choices for Japanese knives. Any comments on these choices? Thanks!