OK...."need" is a fairly abstract term when it comes to a knife hobby. But I am very interested in trying out some new knives. Just don't want to be duplicating. I already have 3 gyutos (Konosuke, Yoshikane, Sakai Yusuke), a cheapish stainless deba, a white steel nakiri and a Masamoto sujihiki. Enjoy using all of them. My questions are these: 1) Is there any point in trying out a Chinese cleaver, or is it going to be fairly similar to my nakiri? 2) I was thinking of getting a better deba, and was looking at the Takeda. However, I notice that it is double bevelled. Can I use it at all like a proper deba? Does anyone out there have a Takeda deba? 3) Is there any point to a kiritsuke, or does it just look cool?