Hey guys! So I just joined this site and was looking for some opinions on chef knives. I'm looking to purchase a new knife but there are so many great options I'm torn! I know I want an 8" Japanese knife and have tried out some great options but I don't want too spend too much either. I work in a banquet kitchen in garde manger so I'm constantly cutting harder fruits and vegetables. Right now I am using a 5series Henkel pro and I hate it. I used to have an 8" Mac Pro and it wasn't too bad but was looking for something a little bit better. Here are some of the knives I've been lookin at but am open to other opinions: Ohishi sakon Damascus misono santoku Shun classic And I also saw the miyabi morimoto 600s but I haven't seen many reviews on it nor do I know much about this knife Thanks a bunch!