Hello all. Long time knife guy. Currently I have a mixed matched set of cooking knives. Two are older henkels chef knives. One is 8” and the other maybe 6” and not as tall edge to spine. I don’t use those often as I find stuff seems to stick. My current favorite is a Rada santuko style. It’s on the smaller side. Anyway, I cook a lot. I’ve been thinking about it for a long time, and I think it’s time I get a good set. Or couple of knives. Here’s where i need help. I know I use the Rada a lot because the blade is so super thin. And stuff doesnt seem to hang onto it like the henkels. I love their larger size but find myself making do with the smaller one for the above reasons. Knowing that, after a little research, I think that means I like Japanese style knives? I read they are generally thinner stock? Do I want one with the hollowed spots in the blade to prevent food sticking? Also, I want a double bevel edge. Not sharpened on just one side. I know I want an 8” chefs, a 6” santuko and a smaller paring knife. That would fill all of my needs. Cost isn’t set yet. Obviously, this isn’t my profession so I’d rather not break the bank, but For fun for now let’s say 300$ for the 3. That number can be fluid. 1.....2.....3.....GO! What do you guys think I should look at? And thanks in advance.