Ive been cooking for about 4 years in a scratch kitchen with a great chef, ive bought about six lamson knives right from the factory ( I live in western mass). One 7'' sotoku thats my main go to knife, a 8'' french, 6'' fillet, 4'' french, 5'' veggie cleaver and a 6'' utility that never gets used on the fly... My question is, other than my sotoku that is resonable sharp and im proficient in diamond steel sharpening. Is there a better brand or model that would suit my "go to" requirement, and thats from chopping small mushrooms to slicing a 10 oz cut of prime rib evenly on the fly. I just feel there may be a better style or higher quality knife thats more comfortable or hold an edge better?.. Any recommendations would be great.