Hi Everyone, I’ve been an avid reader here for a while, but jumping in to make my first post to ask for some advice on my next knife purchase. Cooking is a hobby for me, so whatever I get won’t be subjected to the demands of a professional kitchen. I have a number of water stones and both my knife and sharpening skills are pretty good (but not pro-level). I can put an edge I’m happy with on all of the knives I currently have. My current kit covers pretty much everything I need, so this would be a bit of a “for fun” knife. I would priroitize something that I can put a great edge on with my skill level over an edge that will last for ever (it’s a hobby for me and I dont mind putting in the time to maintain). Top of the budget is about $300 (I’m willing to spend, but not for “prestige”, and I feel like above that price point I’m probably not going to realize any of the marginal benefits anyway). My current kit : Konosuke HD2 240m Gyunto - This is my go to for most things 10in Carbon Sab Chef - This is the default for anything I won’t use the Kono for (eg, anything I might encounter a bone like butchering a chicken, etc.) Misono Sweedish 150m pety MAC 10.5in Superior Bread Two pairing knives, one carbon and one stainless A couple others that are mainly for use by people that aren’t me or for things you shouldn’t use a knife for (Wustof chef, santuko, paring, Shun petty) What I’m considering: Sujihiki - Gesshin Ginga 270m or 300m White 2 (also considering Kohetsu Aogami or HAP40 and Kurosaki AS). I ended up with the Gesshin as my first choice from this group becuase it seems to be the thinnest (using my Kono for the first time was an eye opening experience...). I’m concerned the HAP40, listed as 65HRC will be to much for me to sharpen. I’m also a little concerned this will just essentially be a shorter version of my Kono.... Yanagiba - I currently dont have any single bevel, but am interested in learning. I know you can spend you’re life savings on one of these (which I’m not willing to do), but if I can get one in my price range that I can use for more than just sushi, which i don’t make much (like cleaning beef tenderloin, portioning other proteins, etc.), I think this is what I secretly want deep down inside. I’ve been looking at the Massamoto KK - but this is a whole new world for me. Deba - Again, I don’t break down whole fish that often, and if i went with a deba I would need to be able to do other things with it (eg, break down chicken, etc.). I’ve seen mixed opinions with some people saying that they’re good for fish only and other saying they can be a bit more versitile. I’ve been looking at the Tojiro Shirogami (as long as I can get it sharp, I’m not sure I’d realize the benefits of spending more - but I’m open to being schooled). Usuba - One more time, I don’t do a lot of katsuramuki, but do cut a lot of veg. I’ve done the least amount of research here, but based on what I have looked at, the Kitaoko Blue 2 seems to be the best fit. I know this is quite the diverse range, but the way I’m thinking of it is that I have one open slot in my knofe roll and am trying to figure out what to fill it with. Like I said, this is a hobby for me, so I’m looking for something that will be fun to use, push me to learn, (and if I go the single bevel route, something I can use for a little more than it’s narrowly defined purpose) Thanks!