I have a chef knife conundrum. I will start by saying I am a carbon steel guy. I have been using Sabatiers for a while now and can't say I'm truly unhappy. I can get a pretty decent edge, maintain it with steeling and in the case of my L'Unique Sabatier 10 inch chef's knife I really like the ergonomics. Having said that, I've never liked the Sabatier paring knife profile. Also, I've been intrigued by the thinner blades and harder steel of Japanese knives. Recently, I bought a Misono Swedish steel 80mm paring knife. I love it, the steel is thin (compared to the Sabatier), the edge is excellent and I like the profile much better. This has got me thinking about buying a 240mm chefs knife to go with it. I see no reason not to buy another Misono with all that I've seen from the paring knife and the dragon engraving looks pretty cool, but... I've seen Boar de Laiz sing the praises of Masamotos, especially the HC on several occasions. It seems to me what he likes about it is just what I like about my Sabatier, the profile and the ergonomics. Is the Masamoto really worth another $30 to $40? I don't plan to give up my Sabatiers, except the paring knife. From what I've read, the harder steel of the Japanese knives makes them somewhat delicate around bones or frozen food. I am really liking the steel on the Misono though and am seriously getting a gyuoto to go with it. Thoughts?