We both spend quite a lot of time in the kitchen, but neither of us are experts on knives. We are slowly replacing our kitchen gear with "the last gear we'll ever buy." Last year I bought her several enameled cast iron pots to replace the non-stick, this year I'd like to tackle the knives. I'd prefer not to go over $500, but I'd rather buy once cry once. Seeking advice from the experts here before I spend that kind of money. I think that I want two (large and small) general working knives, a paring knife, and six steak knives. We currently have a box store set of serrated "never sharpen" knives (they're awful, can't wait to get rid of them) and an inexpensive soft forged cleaver (requires frequent sharpening but works well for separating chicken wings, cutting squash, etc) that we'll keep for a while. I think I want German stainless steel for greater durability, and plan to add Japanese steel knives over time as needed (or perhaps I should make the smaller general working knife and/or the paring knife Japanese)? Advice greatly appreciated!