Hello all. I am not a professional chef and would like help selecting a really good line of knives to enjoy in my kitchen. I have used the same chef's knife and paring knife for a really long time - Chicago Cutlery's Walmart-level 1H12D. I have decided I want some really good knives now and am not sure what questions I need to answer to help determine which to get. Internet shopping, I fell in love with Zwilling Pro. I love the design and style of them, particularly how the bolster flows between the handle and blade. I went to Williams-Sonoma to handle chef's knives, but they only had Wusthof and Shun. The Z-Pro-comparable Wusthof IKON and Classic IKON has a REALLY heavy handle and was a noticeable workload for my hand, just holding it and moving it in the air. (I was able to find some Zwilling Pro elsewhere, and they are not like this and feel good.) Then I handled the Shun Kaji and Premier! WOW!!! It was like a part of my hand, and INCREDIBLY sharp. The Premier would be a beautiful addition to my kitchen, on my walnut knife magnet. I really liked them and almost bought them before researching and glad I waited. I have read that Shun knives are good knives, but priced higher than they are really worth and that the metal is lower-quality than others in the same range. Supposedly, other knives are much better for around the same price. I've looked on the internet for several weeks and can't figure out what brand to get. I intend to get a 8'chef's, 6" utility, 3.5-4" paring, and 7" Santoku...at a minimum. I have in my shopping cart the Z-Pro 16-piece set with 3" paring, 4" paring, 5" serrated utility, 5.5" prep, 7" Santoku, 8" bread, 8" chef's, 9" sharpening steel, 6 steak knives, and shears. Of these, I don't care about the 5" serrated or 5.5 prep and would add a boning or filet knife, 5" Santoku, 2.75 bird's hook peeling, and a slicing knife (probably the carving set). I'm not sure how I feel about the greater-curved chef's knife, as opposed to their "traditional" chef's knife that's shaped like the one I already have. With my knife research, I also added Shun's 9-piece with 3" Vegetable, 4" Paring, 6 1/2-Inch Utility, 8-Inch Chef’s, 9-Inch Bread, 9 1/2-Inch Slicing, Honing Steel, and Kitchen Shears. The steak knives aren't a priority and don't have to match, but I do like the Z-Pros. I haven't had any steak knives in years anyway. I always just use a butter knife. SO... Since the Shun's are seemingly over-priced (but I love the color of the wood handle), I'm unsure about having to send them for sharpening, I don't know how I feel about the Zwilling chef's knife shape, and the black handles don't really blend and flow with m kitchen, I have been trying to find others I like. I was trying to look at Misono, Tojiro, Dalstrong, Zelite, Sakai, Enso, and Masahiro but have had trouble qualifying and comparing. I found japanesechefsknife.com, and what seems like a good selection. Now I'm looking at JCK, Shiki, and Masamoto. (I also found MAC Professional) Which, of the following, would fit best for home kitchen use? Should I stick with the Zwilling Pro or Shun Premier? Something else? I showed the metal, hardness, bevel, thickness, and weight JCK Original Kagayaki VG-10 Damascus, 60-61, 50/50, 2mm, 193g JCK Natures Gekko VG-10 Damascus, 60-61, 50/50, 2mm, 191g JCK Natures Deep Impact Aogami Super Clad, 64-65, 50/50, 2mm, 182g Shiki Shikisai VG-10 Damascus, 60-61, 50/50, 2.8mm, 196g Shiki VG-10 VG-10, 60-61, 50/50, 2.5mm, 214g Shiki New World VG-10 Hammered Damascus, 60-61, 50/50, 2mm, 172g Masamoto CT (I assume NO, since it's not stainless) High Carbon, 58-59, 70/30, 2.2mm, 189g Masamoto VG Hyper Molybdenum Vanadium, 58-59, 70/30, 2mm, 180g Masamoto ST Chrome Molybdenum Vanadium, 62, 70/30, 2.2mm, 165g MAC Professional MTH-80 Don't know metal, hardness, or bevel, 2.5mm, 184g Thank you all for any help and insight.