This is rad, thanks for putting it together!

One thing I'd like to say is that I personally prefer lighter knives. Bought this Misono in Japan and couldn't be happier. The santoku knives tend to be a touch smaller and a lot lighter in my experience, but the caveat is that you need to get used to sharpening them in their assymetric way. I have chronic wrist problems (tentonitis/carpal tunnel) so repetitive motions with heavy utensils can be a challenge.

My house has about a dozen cast-iron pans (mostly pre-WW2 griswolds), but I spend most of my time on a good ol' Lodge and a ceramic-coated cast iron dutch oven (le cruset-style,but kirkland brand). The cast irons are also great for baking pizzas in! They're all a bit heavy for me, but I think the advantages of them more than make up for it.