Hi, this is my inaugural post. My interest in knives has suddenly been ignited by my son studying to be a chef. I'd like to buy him a nice knife for Christmas. I've been looking around a fair bit on line and in the price range in which I'm looking (between $200 and $320), I've found three knives. I'm going to list them, but first I'll list my 'requirements' (of course flexible and subject to change after advice). Basically, I'm hoping for some advice about which is the 'best' of the three, and also if people think that all three are not worth the money... So, my selection criteria are as follows: Gyuto 240mm (so Japanese) 'damascus' (full tang?? - is it an issue if it doesn't have a full tang - one of the knives doesn't) stainless (vg-10) core and stainless damascus looks cool (sorry, I know that sounds shallow) pref hammered (again I think it looks cool) I think that's about it... so the knives I've come with are (I'm leaning (a lot) toward the first one): Kikuicho Warikomi Damascus: http://www.chefknivestogo.com/kigoelgy24.html Tenmi Jyuraku Damascus: http://www.japanesechefsknife.com/TenmiJyurakuDamascusSeries.html#WIDTH: 400px; HEIGHT: 184px and Ryusen Tscuchime Damascus http://www.japanesechefsknife.com/RyusenTsuchimeDamascusSeries.html Any advice would be greatly appreciated (and thankyou for taking the patience to read this). Please don't beat around the bush... if you think any of these knives are no-good, or any of my 'selection criteria' are silly, then please feel free to fire away. Many thanks.