Hello everyone, I've just finished my first quarter as a culinary student, and I am now ready to invest in some serious equipment now that I'm convinced this is the kind of work I want to do. Right now I am using a 10" Mercer Chef's Knife and although it is pretty nice, I would like to replace it. I'd like a much lighter knife than the one I have now, and I am a fan of thinner knives. I'm wondering what kind of knife is right for me. I only know of the very big brands like Wusthof, Shun, and Global, so I have no idea what other kind of knives are out there for me. If anyone could recommend a brand/model of knife for me that sounds somewhat like what I have briefly described, it would be much appreciated! I'd like to stay in the $150 to $250 price range. (On a side note: I have an 8" Shun Classic Chef Knife that I have used throughout my first two years of high school, (I'm 16 doing college in high school) and I'm sad to say that I have not taken good care of that knife. Would it be a better idea for me to send it in for repairs and use that for my second quarter? Or do you think I should try something completely new?) Thank you again!