I’ve been reading a lot of the posts about knives and knife choices and learned a lot from it. The main thing is that a lot of it is personal choice. Despite that, I could still do with a bit of help. I’m trying to make up my mind about which knife to buy. I’m pretty sure I’ll buy it from www.japanesechefsknife.com as they have a whetstone I’m interested in buying, so I’ll have to pay shipping costs anyway (This is the JCK Special Combination Whetstone (#1000 and #4000)) The knife would mainly be used for cooking at home.Quite a divers range of dishes, from Asian style to French and anything in between. I own a Global Chef’s knife at the moment. Quite happy with it, but wouldn’t mind another good (better) knife. It might also turn out to be a birthday present for my dad instead (His 80th in Feb!!!) I’m looking at a Gyuto as I think that would be the most useful of the Japanese knives. What would be the material to go for? I understand that carbon steel takes a bit more maintenance, but would be easier to sharpen? My sharpening skills are not very great at the moment, but are improving every day. And that will hopefully take a flight once I get my whetstone! Other sharpening tools: honing steel and ceramic steel. Bevels: What do you notice about this in the actual use of the knife? Is it easier to sharpen a 50/50 bevel than an asymetric one? Knives within budget (some only just) JCK Kagayaki basic (double bevel 70/30) Kagayaki VG-10 (double bevel 50/50) Carbon-next (double bevel 60/40) Misono Molybdenum steel (double bevel 70/30) Profesional Sweden steel series (double bevel 70/30) 440 series (double bevel 70/30) Hiromoto Temni-Jyuraku series (gingami no:3) (double bevel 60/40) Temni-Jyuraku series (aogami super) (double bevel 60/40) Kanetsugu Pro-M (double bevel 50/50) Fujiwara FKM series (double bevel 70/30) FKH series (double bevel 70/30) All input will be greatly appreciated!