Hello everyone! Newly enroll here but was lurking around for some times now. I did found lot of interesting threads about knifes and stones, etc. I figured it was time to jump in and ask few questions. First about myself. I'm right handed, with a tad above basic cooking skills. I cook a lot at home and eager to improve my knowledge. I currently own a 7 pcs henkels set and a wusthof classic 8'' chef and 3'' paring knife. I have a no name honing steel and a diamond coated wusthof oval rod as well. I use mostly my bambo and small plastic board for cutting. im looking to build my knife set so it will last for ever (well maybe not). But you guys get the picture. So I was thinking a 240 - 270 guy to something that takes a great edge and retains it. ( looking for stones also, will get back on this later). I'm really open mind for your suggestions. Just not a big fan of Japanese handle. $250 was my budget for a gyuto. Sabatier 4*, K Sabatier, jck aogami super steel, fujiwara fkm and fkh. These were the knives I was considering. Looking also for a great honing rod, ceramic maybe? And for stones, I looked at the cerax 1k/6k combo with a flattening stone. Should I add another stone? All your inputs are more than welcome.