Well its been over a year since I found this forum (my absolute favorite cooking/Knife forum BTW) and I have had enough time with my choices from last year to have an idea on what I really want to add to my collection this holiday season. I was originally going to try to add to my "set" and was looking at a slicer (suji) or a longer petty (180-210 etc) but after thinking long and hard about this for a while now I have decided that since my current Fujiwara FKM 240 Gyuto see the most use by far it may be better or will be better to purchase a higher end Gyuto to allow me to compare low end to high end etc and then be able to make a more experienced decision for future purchases. I have settled down to two knives as they both seem to be excellent quality, and have great reviews from most everyone who has written one. The choices are a Hattori HD v/s Konosuke HD both in 240mm Gyuto. Have to admit two things so you know before you share your thoughts (and please do so quickly as I am running out of time lol) one is that I do seriously like the looks of the damascus blade on the Hattori (really Maruyoshi) but am so intrigued by the benefits of the semi carbon or semi stainless steels that it has the logical or analytical side of my brain on fire. So which do you believe to be the better choice, and why? Oh and don't be shy let it fly!!!