OK. I have been doing a good bit of research and reading reviews/forums and such. Now I am looking for some words from people that aren't selling the knives. I have searched this forum a fair amount. Have read many of the reviews but most of the time you guys digress like ... well I'm not going to get into it now lol. I'm looking for 240 gyuto, no damascus crap, good steel, decent handle (wa or yo -- but mostly yo), stainless or at least stainless clad preferred but not mandatory, knife for a way-busy kitchen where I will see every station during the night so it might be left unsupervised from time to time. I also do a large amount of prep before go-time. That being said peeps leave my other knives alone, and nobody puts knifes in sani-buckets, so I'm not really that worried about it. I do have whetstones and a good bit of sharpening experience -- but can always learn more. OH and a budget around $150. So I'm not expecting the knife to be hand made by a celestial virgin on her 17th birthday during a full moon on the summer solstice. I'll tell you what I've found, and really I don't think I can go wrong with any of them. OH, previously I have used many shuns, two Macs and a Global and while I think they are all great knives they aren't for me. (esp global) I'm not afraid of carbon Really probably one of my biggest questions is the value of the Chef Knives to Go, since I have nothing to base them off of and of course every review is gold plated. OK, the short list. http://www.chefknivestogo.com/habl2gy24.html Harukaze blue 2 http://www.chefknivestogo.com/kobl2gy24.html#_ga=1.135769585.1522079868.1486752602 Kohetsu Blue 2 http://www.chefknivestogo.com/kapsgy24.html Kanehide PS60 the Suisin Inox in aus-8 and finally the Yoshihiro in Aus-10 oops and the Misono Swedish Carbon or 440 and who knows I may have forgotten one, all these numbers and names are spilling out. P.S. this probably won't be my last knife purchase. Thanks in advance!