Hi everyone. This is my first post, but I'm a little bit familiar with the forum. I would like to ask your opinions on which knife should I buy. Here is a little more info. I'm looking for a 270mm wa handle gyuto. Preferably carbon with stainless clad or one of the "super steels". I do all of the cutting styles, rock, chop, pull, push, so something with a nice flat spot and a gentle curve would be better. Edge retention has to be good since this will be use on a professional kitchen, 95% on soft to medium hard vegetables, some off bone protein. Since my budget is $200 I have been thinking of this: http://www.chefknivestogo.com/koaosu27gy.html http://www.chefknivestogo.com/mayugy27.html http://www.chefknivestogo.com/tagigy27.html I'm all open to suggestions and to other vendors, preferably from the U.S.