Hey Everyone, Here we go with the can of worms knife question. I have been doing a lot more prep work in the restaurant and the house knives are pretty bad so I want to buy my own. All of the cooks around me have their own blades, from Globals to Macs to Miyab's. Looking for suggestions on a good starter knife to continue learning with but that I can grow into as well. Medium maintenance, price under $150, leaning towards Japanese. Thoughts?