Were I to start over again, I would keep my 8" chef knife, 61/2" Nakiri, 4" paring knife and 7" filet knife. All of Japanese VG-10 steel. I would also keep my 8 inch santoku made by Dale Atkerson in 5/32 D2, A 7 inch boning knife also by Dale out of 1!/8 CPM-154 and a Chicago Cutlery insignia santoku. I have 8 nice steak knives by Chicago that I would be loath to part with.
All my German made knives could go and not be missed but for an enormous Granton edge salmon filet knife which only rarely gets used.
Buy the Japanese VG-10 steel kitchen knives and be happy for the rest of your life.
