After spending hours reading posts on this site, knife forum and others, I've educated myself about the market but can't decide which gyuto makes sense. I'm a home cook (big family so lots of cooking but obviously nothing like the wear on a knife of a pro). I have good knife skills (use pinch grip, keep blade square to cutting surface,etc). I take care of my knives but don't sharpen knives myself. (I plan to learn to use a whetstone but haven't yet!). I am not a big person so favor 8"/210 mm. And I am a bit of a basher - smashing garlic with knife, etc. I've been cooking with wushofs for 20 yrs and they're heavy and a bit clunky and I have been covetting some Japanese cutlery! Here are my contenders (all stainless - I can't cope w/carbon upkeep): Misono, hattori (forum), mac pro, mac ultimate, blazen (ee) Thanks in advance for your insights!