[Vipergrün]

During this Covid fiasco I've been doing more cooking and invested in a nice set of 5-ply stainless cookware. Wow, what a difference in cooking, a whole different experience than non-sticks.

Anyway, I find myself constantly sharpening the easily dulled blades of my low-end knive set. My favorites are the paring knives and Santoku-style knife.

I've been thinking about upgrading and looked at the Zwilling/Henckels in the 400-600 range.

What are you all using? I'd like a set with a little room to add specialty knives down the road. I'd love to get a nice Japanese filet knife.

Thoughts?