I've been relatively dormant on here over the past few years as I got busy with opening my law practice and trying to keep up with life. I'm still cooking, still love cooking, and am even taking classes now!
Given that I maintained my love for cooking, I've decided to update my knife selection and went with the following:
Hattori HD-08 240mm gyuto for my main
Kagayaki VG-10 KV-2 150mm petty for my main secondary knife (I've always enjoyed using a 6" utility knife for smaller jobs...just a preference)
Tojiro DP Damascus 165mm santoku for my wife (another thing that's changed since I was frequenting these parts...same girl...just the title's changed)
Hattori FH-13C 270mm sujihiki for all of my slicing needs (this one's on it's way and I can't wait....I love cutting up a good roast!)
I've also gathered a few other tidbits to help including a 10" Forschner Fibrox bread knife, some Forschner parers, some Chosera whetstones for sharpening, and a Saber Knives knife bag to carry stuff in when I'm going to class, etc.
All in all, I'm pretty happy! Lots of good chopping, slicing, and dicing in my future!