I would like to purchase a new all purpose knife. I use knives in the prep room and the line so ineed something that can keep an edge. I have a habit of not being able to pull my knife back far enough so it would leave what I'm cutting not all the way cut like calamari and such. I would love toget a Japanese knife.right now I have a wusthof 8 in grand prix2 should I keep with what I have and develop better knife skills or just break into the knife I have now. I have been cooking for about 6-7 months help!!