When nerds on the internet tell you to shut up and buy already, you do. Recently purchased bester 500, bester 1200, and Suehiro Rika 5K waterstones. Also purchase an Angle Cube, a device which you attach to the blade and it tells you what angle you're holding it at. All that is coming in the mail soon.
My new kit (coming in mail with stones):
Tojiro DP gyuto 240mm Japan
Fujiwara FKM petty 120mm Japan
Tojiro Kitchen ahears cobalt alloy 13 chrome stainless steel Japan with detachable blades
Kyocera "Y" peeler ceramic Korea(?)
These four are in the mail.
I have a 8" Global chef's knife, that is going to be my backup. The tip is heavily chipped and slightly twisted, there are some major nicks in the sweep of the blade. Japan
Other knives I own:
8" Sekiryu Knife 8" (sashimi?) knife - Stainless Steel Japan
8" L.C. Germain (flexi-straight fillet?) - Stainless Steel Japan
10" Frost (boning? carving?) - Stainless Steel Sweden => handle is gross, like kind of waxy
Picked the first one up at an Asian grocery store, the last two at a church during a thrift sale. Latter pair not remotely sharp. Any of those three capable of being sharpened and used on the line?
I have a 19" cook's knife bag with enough room for all the knives I would own.
I also have a two stage Global Minosharp I bought with the global.