Hi you all, I'm to new to the form, and number 1.000.000 that is asking for advice with regard to knives Sorry! I love to cook, but just as a hobby. My philosophy: learn to cook and you can enjoy nice food for the rest of your life! Currently I have a set of no brand names (from Tesco ya-da-ya-da-ya-da). Painted in bight colors (prob. says it all ;-). I cut on wood, and i would love to learning some "better" sharping skills (not just the honing, that i already do). Made my mind up for a set of Wüsthof Ikon Classic. When doing a final review check, i stumbled onto this forum. And the reviews where not that "great". Mainly, nice knives but (a bit )overpriced (being the major consenses). All together I dropped "my" Ikon classic knives and went for the hunt for a better set! But gosh, what a choices, overwhelming all together. When you think you got it, you don't.... After a few days of reading the forums and getting deeper into, steel (VG10 ....), sharping, etc. I think I found my "Knives" in set of Hattori. Apparently the esthetics do matter I brought it down to a wish-list of 4 knives: The Petty, Santoku, Gyuto and a Segregated (+ a fork). The List: - FH-1 Parer 70mm - FH-2 Petty 120mm - FH-4 Santoku 170mm - FH-6 Gyuto 210mm A few questions (surprise!) ;-) What do you guys think, by selection. Anything i should change (by blade type / length)? Budget is below a grand (USD). I read in somewhere that people where concerned about Mr. Hattori health issues. Is this still a concern (seems dated)? Whats missing is a segregated knife, but Hattori has none. Any thought on this? And last but not least, I'm always are messing with slicing meat/chicken.I often use a normal fork, but i end up tearing the meat. So, I like a Meat fork (well, at-least thats what i told myself). Most more commercial brands have a matching fork. I don't see many in the Japanese corner? I have read many threads, I'm well aware of the "overpriced" argument, steel, sharpness, etc. To me it seems, most of these knives are good, if not close to perfect. And as with many things you can alway do better.... Looking forward to your thoughts. Cook-It!