I'm looking at a Takamura Gyuto and I really like the grip and look of the blade. I've been in the kitchen awhile and am wanting to go to to a culinary institute soon. From reviews the blade sounds really nice. I've been mostly using Wusthof's and Shun's and can't complain about them. Just trying to find a knife that suits me. looking for that damascus style and I haven't used a blade without an ergonomic grip so I'm hesitant about buying one but not sure how big of a difference it would make which steers me towards the Takamura. I also checked out Gesshin Ajikataya 210mm, Gonbei 210mm Hammered Damascus Wa-Gyuto, Zakuri Aogami Super Kurouchi Wa-Gyuto, and Kagayaki Gekido KGR-2 Gyuto. Any input is much appreciated.