So I'm looking to pick up a couple new knives sometime between now and Christmas. I am a line cook and work the fish station. I'm looking at Misono Sweden, Kikuichi, and Konosuke. Suji: When working on the line during service, I like to keep my board clean and uncluttered, so I want just one knife to keep on the board, and I'm thinking the a suji might be a good choice. Pretty standard knife work during service like mincing/chiffonade herbs, slicing cooked and raw (sashimi grade) tuna and salmon, etc. Right now I'm using a chef's knife, but I feel I could and should get something better. My main choice for this right now is the 270mm Misono Swedish Steel. It's about $250, which is the max I want to spend on a suji. I hear this is the best Suji out there (for the price at least), is there truth to this? What other knives are on par or better than this one? Also, how prone to chipping is this knife. I'm not worried about it being abused as no one else uses my knives, but can I use this for breaking down a 15lbs+ salmon without worrying? If not, I have other knives for the job. Gyuto: For just about all of my prep work. Max price range is about $200. I have thick heavy SS german knives now, so I would like a much thinner and lighter (laser?) 240mm carbon knife. I work morning shift, so I do a lot of prep, and found that those heavy knives can get tiring when doing hours of knife work. So my choices currently are: 1. Konosuke White #2 2. Kikuichi Carbon Elite 3. Misono Swedish Steel, but it's more than I want to spend 4. Masamoto Virgin Carbon (at Korin, I think it's the HC?) but i don't think it's the laser i want So, I am mainly looking between the Konosuke and Kikuichi. Does anyone know the type of steel used in the Kikuichi? How do the Konosuke and Kikuichi compare in terms of steel quality, reactivity, ease of sharpening, edge retention, thinness, weight, etc? I plan on letting a natural patina form, but will I be able to cut tomatoes, onions, and citrus with these knives without any effect to the food? My current knives that I use most often are: 10" Messermeister Meridian Elite sharpened 70/30 (main knife) 10" Forschner chef (for heavier work) 10" Forschner Breaker 9" Carbon Dexter Filet (just got it and so far I like it)- replaced a 9" Nogent Filet that I just could not get a good edge on, very disappointing 150mm Misono 440 Petty (also fairly new, and really like it) Forscher bread and pairing knives Henkels Fine(?) steel 1000/4000 stone from Korin, planning on getting a 220 and a finer polishing stone soon Even though most of my knives are SS, I always clean them after use, especially during service I wipe them off after everything I cut, I feel it's just a good habit to have. I sharpen my Messer twice a week, and everything else once a week. I think that's all the necessary info haha. Thanks!