So, long story short: my 30th birthday is comming up and when asked what I wanted, I knew right away to say 'kitchen knife'. I went to my Amazon wishlist and found a Shun Classic I bookmarked awhile back. It seemed perfect until I decided to Google about the Shun hype and I quickly came upon a BDL post talking some knowledge on the matter. More BDL research gets me this list of his recommended starter knives and comparing them all to wants/budget I have decided on the Masamoto VG. My concern though is with it's sharpening. I am setup with Spyderco Sharpmaker which I have gained decent skill with on my folding knives and I was hoping to use this on my new kitchen knife but I am reading the Masa comes with a 70/30 grind. I sharpmaker would only do 50/50. I don't want to learn how to reprofile on my new $200 birthday present... Am I doing myself a disservice by getting a knife who's factory grind I cannot maintain? How important is it to have an un-even grind on this knife to enhance its performance? I heard the MAC Pro is more 'westernized' and comes with a 50/50 grind. If this is my better option I will take it but something about the Masamoto is calling to me... Aside: I am no professional and would use the knife only a couple times a week on family dinners. I want a knife I can grow into and is fun, durable, versatile, and in-stock.