Hi, I'm a Home Cook and am not so experience as to which of the metal is more suited for me. I would like to hear from the more experience folks here. Which of the metal is better for Home Cooks, and why; High Carbon Japanese knives or Stainless Steel knives. I currently have two Japanese Chef knives, one is the 200mm Damascus Kasumi VG10 gyuto and the other is a 240mm Tojiro High Speed Powder Steel gyuto. Thank you.