What did you find amazing about the Sanelli knives? Their ability to cut, take a keen edge and hold it, ease of sharpening? Since you are in the industry, do your co-workers respect others knives, or is every knife up for grabs? How much money can you stomach losing, if a knife gets ruined or stolen? In the kitchen Japanese knives are at the top of the heap. Their hard steel allows for thin and light knives, which take a very keen edge. It is possible to refine the edge on a Japanese knife, that it glides effortlessly through food. This isn't a good thing. Some Japanese cooks, use a term, which means run away knife. They believe a little friction is good. The down side of Japanese knives, with the hard metal, they are fragile and will chip if they run into bone or a hard vegetable. To get the most out of them, a person needs to learn how to sharpen. German knives have softer metal, and can stand up to the abuses of a working kitchen. When the edge hits something hard it will roll instead of chipping. A steel can usually straighten the edge. Then there are the knives made for the service industry. They get the job done at a reasonable price. Their steel can't take an edge and hold it like a Japanese knife. Hope this helps, Jay