What type of knives do you use and why? Are you a professional cook or an at home cook? Where did you get your knives and if possible how much did you pay for them? I am a professional cook and have been using Henckels Pro "S" series for years but now I want to change and I am thinking Wusthof Classic Series since they are both German knives and are almost the same shape. What is this craze about the Eastern knives from Japan. The only only I have tried is the Shun line and was very impressed. The Eastern knives have a 16 degree angle and the Western knives like Henckel and Wusthof have a 20- 22 degree blade angle. What are ya'll's thoughts on the different brand of knives and how long they lasted you, where from, and how much and WOULD YOU BUY THE SAME KNIVES AGAIN??!!!!!!