I was just wondering if anyone on this forum had personal experience with Fujitake knives. Right now I'm asking mostly out of curiosity, as my Wusthof classic is more than enough knife for someone just getting into the hobby of cooking. However, I'm a chronic gear head, and I'm always looking for the next toy. About the Fujitakes, I'm specifically wondering about the general opinion of their gyuto (240mm), santoku, and petty knives - usefulness of the blade shape, how they hold an edge, how difficult they are to sharpen, etc. Also, if they are made by another manufacurer or are also sold under a different name. Thanks in advance for the feedback!