Hi all, another newbie with a first J-knife purchase. A bit of background: I would like to step-up from my current set-up which is a cheap, Brazilian made, Inox Tramontina. Don't know what steel it is even made out of? I also have a Wusthof, which I hardly ever use. The Tramontia is a lot lighter (178g vs 249g) and I just far prefer it. It seemed to hold an edge better, was easier to sharpen, was thinner and did not have an annoying bolster. Requirements/Budget: 1. Price less than $350 2. Easy to sharpen - prerequisite. I am not the greatest sharpener, but am familiar with whetstones. Am still deciding whether to get an edge pro or some waterstones. Have only ever used either an Arkansas stone, a chef choice diamond stone or the Lansky system (it was a pain to use for a chef's knife though). For my pocket knives, I always found the DMT stones to be better, but I only have the very small ones. So from what I have read it seems I definitely need to step up to some better stones or get an edge pro with the chosera stones. Knives: From the forums, I have narrowed down my choice to the following; however, am not set on any one and am happy for other suggestions. 1. Konosuke HD (new or old shape?) - I am tending towards this one. I understand that this is called a laser and might not be the best bet for a general knife, but I have the others for anything harder. Mostly, I need a general knife for cutting veggies. 2. Takeda AS - I have heard that it is really fun to use, but am some what reticent about a carbon knife. 3. Haryuki SRS 15 (previously known as Akifusa). I haven't seen much posted about this, but I have read some good things about SRS 15. It is available on knifewear.com. Questions: 1. Carbon, Semi-stainless, or Stainless – I have only ever had a stainless steel knife. I understand carbon knifes are easier to sharpen. However, the rust issue does worry me some along with discoloured onions, smells, etc. I normally only ever clean my knife after dinner so it does sit around some on the cutting board, but it is always hand washed, even the cheap Tramontina knife. Yes, I would consider changing my routine. So I need some advice here, but am tending to lean towards something at least semi-stainless. 2. Size - most likely I will go with 240; however, I have only ever used a 210 mm... 3. Handle - If I go with the Konosuke HD, do I go with a Wa or Yo? I am tending toward a Wa, but I have just never used it before. I like the idea of lighter knife. I have also seen it sold with a rosewood octagonal handle and a d-shaped handle. Definitely, need some recommendations here. I live in the country so I can't try any out. Many thanks in advance.