Hi guys, I am new to the forum. Looking for some help with my first experience with a Japanese blade because i am just sick to death of super thick and heavy blades. i got a cheap high carbon Brazilian blade a few months ago, and while still stiff... is much thinner and i love it. Now i guess there are some stipulations... I am Sous at a high volume kitchen where precision, uniformity & consistency are an absolute must. I basically spend my whole day cutting fish, trimming meat, dicing cucumbers, soft fruit, and slicing hard veggies and tomatoes PAPER thin. I considered a ceramic blade for a while, but, after much research... have decided against it. I have found three blades that I am considering, but just cant decide on. the: Masamoto VG Series Gyuto 210mm $160.00 - Confused about what they did to the knife to make it "Western"... Unsure what a "POM" handle is... for the price i would expect it to be a high quality wood. I just cant seem to find any specs on the blade besides length & weight. MAC Pro 8" Chefs Knife $130.00 - Just unable to find any real info about the knife but it seems to be the "go to" whenever i ask about a Japanese style blade. Fujiwara FKH 210mm Gyuto $75.00 - Looks to me by the pictures to be a copy of the Masamoto VG... Pakkawood handle. Actually a few grams lighter... & basically anyone i have talked to says its just an awesome knife. Easy to sharpen to almost a razor edge on a stone, holds that edge well & feels good in the hand. Basically... is it worth the money to go with the Masamoto over the Fujiwara? What are the differences? Whats so great about the MAC? I mean i am pretty handy with a tri-stone, and can sharpen my $15 Mundial 8" good enough to shave my arm in less than 10 mins & it holds that edge pretty well with good knife skills. I need some advice from people with experience in the subject. Please Help!