Ok Guys and possibly gals, I've been chefing for a short 6 years now , and for the majority of my time , been using European knives,ie wustof, mainly, however I'm looking for a new knife as a workhorse, around 210-240mm traditional Japanese made what ever that means , nothing like global , or shun as they seem to be overpriced and terrible , (my own oppinion , awaiting hate mail for disliking shun) I want a knife than can hold an edge and sharpens easily. I'm using stones to sharpen free hand , and a steel in work to touch up. Any and all advice is appreciated and as for my budget , well, I havnt really got one as long as it isn't ridiculously priced , looking to spend around £100-180. Additionally I love the domascus look on jap knives so keep that in mind. Have a nice day thank you for being patient and reading.