I'm new to this forum but I'm hoping someone could give some advise on a few knives. I work as a chef and I'm looking for knife as my main chef knife/ gyuto. I'm currently using a Gihei blue steel santoku, a Chinese cleaver and a victorinox 210 chef knife, which is the knife that needs replacing. I live in the UK where there seems to be a limited amount of Japanese knife brands. I'm looking for a knife under £150. So far I am torn between a Masahiro MH range 240mm gyuto and a takamura vg10 nashiji 210mm gyuto. Does anyone know much about these knives? especially the Masahiro as I can find more about the Takamura online. The only thing putting me off the Takamura is the extreme grind angle and apparent brittleness. I've read a fair bit about people chipping these knives. But this knife looks great and I like the traditional look and hand made quality. The Masahiro looks factory made in relation, is this correct? I'm not 100% sold on the 20/80 grind on the Masahiro, does anyone have experience with asymmetric knives? Although the extra length of the blade is a huge bonus to me. Im also considering Tojiro, Iseya Seto and Sakai Takamura knives if anyone has any opinions on those or any other knives that could possibly be appropriate. Thanks in advance for any advice.