I'm a home cook looking for a 240mm gyuto to replace my 20 year old Wusthof chef as my main knife. I'm not looking for a new hobby or a "starter" knife, but something that can give me years of good service with proper care. I will get a combination stone and give hand sharpening a try. Anyway, for possibly arbitrary reasons I've narrowed my search to these two knives. Both get good reviews as capable all-round knives at attractive prices, both are house brands of the two e-tailers that get mentioned most often on this board. They are comparably priced. My assumption is that I can't go far wrong with either one, but I am curious whether any of the habitués of this forum (from whose posts I've learned a lot) have any thoughts on the comparison before I pull the trigger. Thanks in advance for any insights.