[Senna4ever]

I use Wustof's Culinar line at home and used one for work when I was in the Japanese restaurant industry.

My main work knives were high carbon steel Japanese knives that would put any stainless steel knife to shame even when dull, but of course they cost many times more than Henckel, Wustof or Global. I have a $1000 knife that will keep its edge for over a month in a busy restaurant setting, whereas with my Wustof, I'd have to use a sharpening steel at least twice a day.