Hi guys, would appreciate some advice from people who have used these knives before! I just graduated and am currently working, I have an Atlantic Chef Knife (Premium Series) that can't hold its edge so I'm planning to get a Japanese knife. I'm pretty comfortable with the length of my current knife, which I believe should be around 21cm (Not too sure and I didn't measure it).. I mostly cut veggies, fruits and bread, occasionally some meat and fish On quite a budget but I currently have these few options: The Tojiro DP which I can get from the shop brand new at around ~97USD The Masamoto VG Gyuto 180mm which includes a saya at around ~135USD The Misono UX10 240mm which also includes a saya but it's a used knife, at around ~150USD and lastly the Hattori FH Series which includes both a 210mm gyuto and paring knife at around 225USD which is also a used pair of knives. I really can't make up my mind considering the fact that it's pretty difficult to find all the above knives in my country to be able to have a feel of the weight etc. I was leaning towards the Misono UX10 but I was afraid it'd be too long, and I've read somewhere that it's not really suitable for pinch grippers which I predominantly am. The Masamoto sounded like a great option, but again I was afraid that 180mm would be too short. Anybody has any experience with the Hattori? Does it hold its edge well? There are plenty of reviews of the Tojiro DP online, but I can't seem to find much information about the Hattori FH series. Also, I haven't really learned how to sharpen my knives with a stone, I usually just send them to the shops. Should I get a ceramic rod if I get a Japanese knife? Or can I just continue using a steel honing rod? Thank you in advance for any input!