Hey folks! I'm new on the forum /img/vbsmilies/smilies/chef.gif and need some opinions on the following knife. http://www.echefknife.com/knife-ste...dding-and-rosewood-handle.html#horizontalTab1 It should extend my lineup by becoming the new go-to knife and will be the first knife worth more than 50 bucks in my possession. I have spend a lot of time to get a good picture of the market and manufacturers, as well as to find the answer to what I actually want from a knife. The yoshihiro knife is the one that seems to combine my criteria best, as such it is as of now the most promising candidate. However, information on detailed specs are pretty much non-existent and the pictures on their website leave something to be desired. I have contacted them already for more details, but have yet to get the answers I was hoping for (still on it). Meanwhile I would like to collect some opinions from people who have far more experience than I have and can probably evaluate the situation better by multiple magnitudes. What I am looking for: - 210 / 240 Shirogami or aogami core with stainless clad (would prefer shiro), migaki finish preferred - Lefty grind or as symmetric as possible - Tendency to thinner geometry, but no laser - Sharpness > sharpening = toughness > edge retention - Octagonal wa handle, wood preferred, don't like horn (handle aesthetics are important to me) - Good fit & finish - Cost should not exceed 300$ unless the quality returns are very tangible I sharpen myself and have two no-name coarse stones and a nice 1000/4000 grit combi stone. Mainly I am interested in your estimation of the knife's performance and quality. Maybe someone has even had the chance to take a look at it in reality? Do you think I would regret the purchase? What do you think regarding the price to value relation (note there is a saya included)?