Hi there, I'm a long-term lurker on the forums, but I finally registered to ask for some advice on which direction I should head when purchasing a knife. I'm finally back in the market for a Japanese knife, and I'm pulling my hair out pouring through the advice that you've all given to many over the years. All of my experience with Japanese knives have come through Shun and Miyabi. I had a full set of Shun Classics that have lasted me for the last decade, but they've finally been sharpened enough that they can't hold the thinner edge to which I've become so accustomed. I'm hoping to pick up a new, utilitarian knife that can handle doing most prep jobs in the kitchen; I spend a fair amount of time chopping greens, root vegatable, etc, but also red meat and chicken. We eat very little fish. I purchased the Shun Dual-Core Kiritsuke earlier this year, and I've come to learn that, even after adjusting my technique for the shape of the blade, I just can't use it effectively. I'd like to sell it and purchase something different. I'm thinking to go the way of a gyuutou instead, with hope that the blade shape will fit my technique a bit better without [as much of] the frustration of learning to use a new knife. I'm willing to spend up to about $300 for a new knife, but I'm hoping to branch out into the larger knife world and away from Shun (after reading through your many aspersions on the brand through the years). I don't have a means of sharpening a knife myself, but I'd love to learn if it means I can procure and maintain a great knife that will last through the years. Apologies for the long-winded post. It seemed like it was easier for you to help in earlier forums with extra information. Please help!