The Takamura HSPS series is my preferred set for allround work- I go with the Santoku for the most part in everyday use, whereas I use the Gyoto style one when longer cuts are needed- the paring knife is also nice- for professional use the 15 cm one is recommended.
The thin blades are wonderful for low pressure, clean cuts on chives and other sensitive things.
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Mind, the paring knives might be bothersome with their small blades, depending on your gripping technique and handsize. (ending up with your knuckles touching/scraping against the board if you aren't used to using knives like those)
The thin blades are wonderful for low pressure, clean cuts on chives and other sensitive things.