Dear chefs, I am looking to hear some feedback on these three Japanese knives; 1. Glestain Tm 724, 240mm, Gyouto, stainless steel. HRB 58-59. $215. 2. Kikuichi TKC, 240mm, gyuto, semi-stainless steel, HRB 61-62. $230. 3. Tojiro Senkou Classic, gyuto, 240mm, stainless steel, HRB 61, $200. Please let me know if you have worked with any of these knives before. I am working long hours in a very busy 4 star hotel as a line cook where a lot of prep and knife work is required. The knife I'm looking for has to be rust-proof stainless steel, able to maintain sharpness without the brittleness and chipping problems with a western style handle. Please let me know which one you would recommend. Thank you.