Hi everyone! We are looking to upgrade our knives (currently some J.A. Henckels International and one Zwilling J.A. Henckels Pro series). We want knives that are sharper, hold their edge well, and are lighter and easier to work with. Seems like Japanese knives are easier to work with than German knives and are also sharper. We are not professionals so we don't want something so thin that it would break on us. We prefer the western handles. We would like a brand that we can replace or add to our collection 10 years from now and not a brand that is too hard to find. We are interested in buying about 3 knives of different lengths. It seems that the MAC Pro series and Masamoto VG are great options. I thought Shun could be another option, but seems that MAC and Masamoto VG are better. I don't like the graphics on the MAC Pro and do like the graphics on the Masamoto VG. A local cutlery also has some Japanese knives they sell as well, including: Ashi Hamono 210mm Western Gyuto Swedish Stainless with Saya ($220) and Sakai Kikumori Molybdenum / Vanadium Stainless Steel 240mm Gyuto ($12. I also saw in WSJ Hiromoto Gyuto 240mm. I honestly don't know what is the difference between carbon, swedish stainless, etc. ... ? What do you recommend? Anyone hear of the local cutlery's selection? And where does one buy MAC Pro or Masamoto VG for a good price? korin.com? Thanks!