hello. Jun here. Im an apprentice chef who just graduated from culinary school. When i entered culinary school, I was gifted a japanese gyuto, a Kasumi. Having just entered culinary school at the time, I had no idea about high carbon content knives and how to care for them and I used the Kasumi to cut through bones and everything and now its rather chipped here and there. Now when i started looking for a new chef knife, only then did i find out theres a lot of care needed to own and maintain a high carbon knife*still not even sure if I'm doing it right*. Having just graduated and about to enter a professional kitchen to work. Im looking for a good all purpose chef knife, something that i can cut through bones without having fear of it chipping on me. I send my knives out to sharpen at least once a month. I would like to stick to the style of a japanese Gyuto as thats what I have been using all this time, also Price is not really an issue. I just want something thats good and will last me a very long time (hopefully something ill use throughout my professional career). I have had a look online for a few, and these are what I have come up with. (I'm gonna link it as well as I'm not sure what they are called). 1-Masamoto Hyper-Carbon MV Stainless Chef Knife(Gyuto) http://www.hocho-knife.com/masamoto-hyper-molybdenum-vanadium-stainless-chef-knife-gyuto-300mm/ 2-kikuichi Gyuto Molybdenum all Purpose knife stainless steel. http://kikuichistore.net/gyutomolybdenumallpurposeknifestainlesssteel.aspx 3-Kikuichi Gyuto stainless gold all purpose knife warikomi grade (linking this one because i don't know whats the difference between this one and number 2) http://kikuichistore.net/westernstyleallpurposeknifestainlesssteelstaingoldgrade1.aspx 4-Kikuichi Performanace TKC http://www.chefknivestogo.com/ichimonjitkc.html Reading through the many threads here. I can see that the MAC pro is a really popular recommendation. And its something I would consider. Though it really doesn't appeal to me at the moment from just viewing online. I know the only way to see if a knife suits me is to actually physically test it and hold it. Unfortunately thats not an option where i live as they are not readily available. (I live outside the US). So if I'm able to get some advice or recommendations and get more information. That would really help me out a lot. Thank you in advance. Jun.