Hi, I have been lurking around this forum and others for a while now and finally decided I'd join and ask my questions specifically instead of finding advice from others inquiries. I'm in the process of replacing a couple knives at home, a slicer, petty and a santuko.The santuko is mainly my wife that uses but I pick it up myself from time to time. My wife loves Global knives, so I got her a set. For me that will do fine in many cases, but I want more from "my" knives. In addition to the set of Global knives I have a 210mm Miyabi 7000D chefs/gyuto which is my go-to knife, and a cheap santuko (and a Victorinox bread knife, plus a K-Sab tomato knife). On top of that I have a 300mm Masamoto KS yanagiba (this is my pride and joy, even though I'm not skilled enough to use it properly). The 210 Global "slicer" does nothing for me, and that is my top priority to replace. I'm looking for a 270mm Japanese sujihiki with a western handle. Western handle due to my roast-slicing "technique". Right handed, stainless or semi-stainless is a must on this one (not full carbon). Budget approx $200, but there is room to go slightly above. Edge retention is important, but the kickass sharpness retention is not the most important (if that makes sense). This one will get some abuse as my wife will most likely use it as well ;-) I'm also looking at getting a 150-180mm petty, this one I plan to keep in a saya to be able to keep it to myself (keeping my wife away from it). Here I would be open for carbon, I manage to take care of my carbon yani and don't foresee any problem taking care of a petty. Stainless and semi-stainless is also OK. Similar budget as the suji (approx $200). I want a Japanese (wa) handle on this one. Even though I'm well aware of the limitations of the santuko, I still feel that it has a solid place in our kitchen and would appreciate if you also can advise on this too. All carbon is out, but stainless clad carbon would be OK. This one will take a lot of abuse, so think utiliy knife (but I still want a nice one). Western, Japanese or "hybrid" handle will all do, but hybrid is probably the way I'd like to go. Budget approx $100. My knife maintenance skills are much better than my knife usage skills, and even though I don't need knifes in these price ranges I just feel that I want them. I have a ceramic honing rod, 3 shapton glass stones (220, 1k and 4k) and a naniwa 8k polishing stone. I think I'm decent at using them, even though I have yet to hone the yani (currently deep studying the theory of yanagiba honing). I rinse and thoroughly dry my knives after each use (but my wife does not always do that...). I don't really cook, I prep for my wife that does most of the cooking. My knife skills are bad, and not really doing much to improve them. I do however enjoy prepping food in the kitchen, and like to have nice tools (once again, I don't need them but want them). I would like to own a Konosuke, I would also like to own a laser (but not sure how much more difficult they would be to use). I live in Sweden, so anything that can easily be acquired within the European Union is a plus but I have friends in Dallas, TX, that can easily receive an order and get it to me via colleagues that travel to Dallas often enough. I hope you can help me with some advise. Please let me know if any more input is needed.