Looking to replace some of my old worn knives with good quality Japanese SS knives; and seeking advise on which Gyuto or Petty would be best suited for my needs. My current knife set: Left to right in the below photograph: 8" Chef (Generic) | 7" Santoku (Cuisinart) | 8" slicer/petty? (Generic) | 8" Bread (Henckels) | 6" Bone (Generic) | 5" Serrated utility (Henckels) | 4.5" Utility (Generic) | 3.5" Paring (Generic) As a home cook, my most used knives are the first three: Chef, Santoku and long Petty. I have started to cook more often recently and realized I need to improve both my knife skills and tools. Since, I am moving on to handle more complex recipes, I need to become more efficient during prep and develop better knife technique. I am finding myself fighting with the knife and being disappointed with the results. (Most of my knives tear and crush more than they cut.) I recently ordered a number of Victorinox Forschners with the rosewood handles as replacements for heavy duty and mundane tasks: 10" Chef | 7" Straight Stiff Wide boning knife | 10.25" Bread knife | 4.75" Utility | 3.25" Paring I'm left-handed, do not have large hands and don't spend time butchering meat. So, mostly focused on using the knives for typical prep work of fruits and vegetables. And in the future properly prepping fish. For starters, I would like to replace my 8" Chef with a 240mm Gyuto. After spending time researching the archives of this forum I came up with a short list: Gesshin Uraku 240mm Stainless Wa-Gyuto ($155) MAC Professional Mighty Chef's Knife 240mm ($185) Sakai Takayuki Grand Chef 240mm Gyuto ($190) Gesshin Ginga 240mm Stainless Gyuto ($250) For a long Petty, I came up with the following: Gesshin Ginga 210mm Stainless Petty ($200) Konosuke HH Stainless 210mm Wa-Petty ($179) Richmond Laser 210mm Petty ($180) As you can tell from the above lists, I have a preference for stainless steel (at least initially). I am not adverse to the high-maintenance of a carbon steel knife, since I already use and care for carbon steel pans and cast iron skillets, but I would think as an introduction to Japanese knives I should stick to stainless. I would think the light weight of a Wa handle would be better for me, but am not sure. And not all of the above knives come with Wa handles. I really want to chop and cut more quickly and with greater accuracy. But, don't know how much of the weight of the handle has an effect on chopping speed. Also, I've never used a Japanese styled handle before. And, I may want both knives to be similar in weight for consistency, so I would get the Petty with a western handle and a Wa-Gyuto (or maybe I am over thinking the weight issues). Also, I am aware that some Japanese knives are cut with an edge profile for right-handed cooks. I am not sure whether any of the above have that asymmetrical profile? Would I need to re-profile any of the above knives to a more neutral bevel cut? Are there any other manufacturers I should consider in this price range: $150-250? For sharpening, I have decided on buying the Minosharp Plus 3 for the Forschners, and buying the following stones for the Japanese steel: 500 Beston, 1.2K Bester and 6K Arashiyama. With the DMT XXC plate for flattening. Any guidance or opinions on the above mentioned knives would be greatly appreciated.