So I got in over my head the other day when I picked up an Akifusa cladded steel santoku without ever having sufficiently developed my knife skills or ability to properly maintain a Japanese knife. I micro-chipped the blade within a couple of weeks (took it in for re-sharpening) and wonder now if I even have the angle correct when honing it (ceramic rod) between uses. Bottom line, I want to take a step back with a "simpler" knife and start from scratch. I'm also going to pick up a gyuto just because it's more versatile and because developing skills with that knife will serve me better in the long run. I've been reading over a ton of threads and it looks like the top recommendations for a first time stainless monosteel gyuto in a reasonable price range are the MAC Pro series, Masamoto VG, and Hatorri FH. I think I'll get the most out of the MAC Pro, at least for the time being -- it seems like it might be the best "trainer" knife of the bunch, being a bit stiffer, easier to sharpen, not particularly prone to chipping, and having just a bit more weight and heft that will be a bit more forgiving of "amateur" technique. I've read BDL in particular recommending this knife for rookies. What are people's thoughts on the MBK-85 8.5" versus the MTH-80 8"? Looking at these knives, it's clear that the differences aren't only the length and granton edge on the MTH-80 -- they actually have what looks like completely different profiles. Any reason to pick one or the other? Ultimately, my goal is to learn better cutting technique and knife care, including sharpening. Thanks!