hello all. I am a new poster but have frequented these parts, lurking I think is what it is called, for many years whenever a question I emerged. I have learned a great deal but I was rarely ever searching for information related to a specific purchase. Recently I have been more goal directed and I am feeling a bit overwhelmed with information. I am not new to the world of cutlery, as I have maintained a pretty nice collection of Shun, Tojiro, Kikuichi, and a few Moritakas. I sharpen myself, mainly with wetstones, from 400, 1000, 3000, 6000. In sum, I really enjoy Japanese knives especially since most of my daily food prep (personally and professionally at times) is delicate seafood, sushi, etc - I live in the Keys. While no expert, I am pretty well versed in Japanese cutlery, mostly through making mistakes and learning along the way. However, with all that said, I am keenly in the hunt to add to my collection a few Western knives. Specifically, and just about the only ones I would use anyway are a Chef (9-10 inches preferred) and some type of utility knife. I have searched many threads, watched many youtube videos et, and each time I think I have narrowed down I inevitably stumble across some piece of information that dissuades me. Don't worry, I understand this is hardly a live/death decision, and my financial fortune balances very little on what I choose - I am retired, in good stead, and so on. For instance, I was almost fully set on going with the K Sabatier at one point (authentic carbon from the outlet) but then saw a you tube video by America test Kitchen which rated the KSab Carbon blade the worst of the 10 or so carbon chef blades they tested. I forgot the exact words, but after cutting a few things the blade, microscopically was said to be bent, chipped, gouged, etc.. Anyway, it threw me off the scent. I dont need perfection but my knife cant be the worst on the block so to speak. In all I am considering: 1) The Wust. Ikon 2) F. Dick 1905 3) K Sabatier I want western, fit and finish is somewhat important but I am not expecting the same as I have from some of my Japanese, right handed, 50/50 edge of course, will use occasionally, maintain a good sharp edge but not afraid to maintain it sometimes, price I would like to be in the $80-300 range for the Chef. I am open to any suggestions. Am I overthinking the KSab, perhaps the Icon is the easy answer? I love the look of Dick, but I always have with its stripes. Thank you for any guidance/suggestions.