No, EMF, not you. Back to the topic, I just realized that I don't have one of those Japanese style chef knives, santoku or some such. Like a French chef knife, but with a straigt edge. I need one. I think. I have an idea. Show your kitchen favorites. Mine are the CS serrated (for bread), the big 1776 brand Chef knife, the custom Nessmuk for dicing, the Chicago cutlery for peeling potatoes, the Green River for cheese, and general slicing, and the Bird Dog for all-around utility. Actually, I use it for everything except bread and slicing things bigger than the 4" blade can slice. It's a killer steak knife, too.