So my first post received no love *sheds a tear* so hoping this one will be a bit more well received Since posting I think I have narrowed down my choice of a new chefs knife to a few different knives, all of them sharing one thing in common though, they are all japanese or have a japanese influence. I've narrowed it down to -Shun Classic 8 inch Western Chef Knife -Tojiro DP 210mm Gyuto -Suisin High Carbon Stell 210 mm Gyuto (low on the list) The reason I say the Suisin is low on the list is because of the high carbon steel, I have obviously never had any experience with high carbon steel but I do know of its tendency to rust and pit much easier. Now I am very apt to take care of whatever knife I get, with proper honing, sharpening when necessary, cleaning, etc., but high carbon steel just seems like a high maintenance girlfriend to me. So all this being said are there any knives I should be looking at that are similar to these? I am looking for an 8-10 inch, sub $150 japanese or japanese influenced chef knife with very good edge retention and something that will serve me at home and possibly even lightly at work (unlikely to use it at my job though). Feel free to ask any questions for more info on what I'm looking for, I'll be happy to oblige.