Hello! I am brand new to this forum but have lurked for a few months, much enjoying the conversation and impressed by the aggregate knowledge displayed. I am updating my home cutlery set from Zwilling Professional S (20+ years old now) to Miyabi Artisan (for the most part). I use my knives every day and am fundamentally unfamiliar with Japanese style knives. I would greatly appreciate any insight provided. Current Miyabi knives: 3 1/2" Paring 5 1/4" Prep 5 1/2" Santoku 8" Chef's Issue: I am trying to decide if I should go with a 7" ROCKING Santoku or a 6" Chef's AND a 7" Santoku. Any thoughts?