Me and the better half are looking at getting a little more into cooking at home and want to upgrade our current knife set. Have been looking around locally and finding the normal name brands Henckels, Wusthof, Global, Mac, etc. From all the reading I have been doing I know the Fujiwara FKM/Tojiro DP are all supposed to be great knives but I have a hard time pulling the trigger since we cannot handel them. Out of all the ones that we could handle she liked the Wusthof Culinar and Shum Premier the best (how it felt in hand) but have been hearing more negative reviews on shuns vs good. Mainly the blade profile/chipping. I didn't mind the Mac Pro and based on the reviews I read the Tojiro DP is pretty close to this minus the price tag. Just curious if anyone has other advice or suggestions on what to look into / type of knives to get us started. Chef Skills: Not a chef, home cook looking at upgrading current department store block set - pinch grip Types of Food: Preping veggies/potatoes/yams/chicken,etc Knife Style / Steel: Gyoto/Utility/Paring - Stainless Performance: Decently sharp - doesn't need to be the sharpest out there. Small/Medium hands, used to german knives but want to move into something on the lighter side. ambidextrous Sharpening Skills: Have some experience with my spyderco sharpmaker on my EDC/Camping knives but none on japenease blades. Would purchase a ceramin rod for honing and may send out once a year depending how I do with the sharpmaker. F&F, Looks: Prefer a decent F&F but would like a good preformer vs looks Price Range: Hoping to spend around 300 or so on a chef/utility/pearing combo with a ceramic rod. Maybe throw in another knife or cutting board,etc if any left over. Appreciate all your help!