Hi Everyone, I am looking to buy my first Japanese Chef Knife, and wanted some advice. I am not a professional cook, but do cook quite a lot at home, and have decent skills. I've been reading about the various possible chef knives out there, and decided to go with a Japanese brand (but not necessarily Japanese style, or at least not rigorously so). I stumbled upon several good reviews of The Yoshihiro VG10. I like the knife's profile, in that it is not a broad as European chef knives. And I do want to go with stainless steel and not Carbon steel. I do have some questions: - How does it stand in terms of quality of steel and sharpness in comparison to other Japanese Brands? - I read some negative posts on Damascus steel and Damascus finish, could someone explain the positive and negative aspects of this? - Should I go for the 10inch or 8inch model? Consider I am not planning on buying, at the moment, more than one knife, and this will serve as my one all-purpose knife. Thanks!