Hello everyone! Let me start out by saying I'm new to this site and still a pretty young chef, but I've got a driving passion for food and I've been struggling to find the best knife for me. I recently fell in love for Japanese steel (my chef has taught me the general care for them as well) and I decided to buy one for myself. I ended up with a knife I'm not so happy with and with a new tool roll on its way I'm looking to stock up on the right knives! I personally prefer the 240mm size for my chef knives, and I would like to find something that holds a great edge and will stand up in a professional kitchen, I've read about Hattori's but I can't seem to find them in stock anywhere, also recently started looking at a Sakai Takayuki 33 layer VG10 Damascus. Any other pointers on a new Gyuto along with pettys, and other great tools that I should look into would be greatly appreciated!