I have a handful of Henkel (Chinese Cleaver, Santuko), 4-5 different Wustof Trident (8" chef, filet, scalloped slicer), one Tramontina butcher's scimitar, and the rest are Forschners ranging from an old high carbon 14" chef knife, high carbon traditional cleaver, to modern high carbon stainless stiff boning, flexible boning, 10" chef, serrated slicer, and non-scallopped slicer.

These were *mostly* procured during culinary school.

I still want the Santuko-style knives that Kershaw makes, but a bit too rich for this retired has-been-who-never-was chef.