My first post here so any help on the topic or posting is appreciated!!! Have been reading the many discussions on the various brands (here and on other similar sites) being discussed and recommended, and most all seem to be good performers as well as seriously nice tools (some bordering art lol) but the prices of everything I find most desirable just seem high for my needs/use. Even though I really like the looks of the Hattori (HD FH and especially the KF) the Misono (UX10) Masamoto VG, a few of the Saikai and many others that have been recommended I just can not see coming up with nearly $200 or more for them either. I mean these are all seriously nice looking tools, appear to be very well made, and from what I have read all perform well, but may just be overkill for me etc. So I am seriously looking at the Tojiro DP as it seems to be a "value" as I can get the 240mm for under $100 (some are offering under $90 on eBay but would prob go with Cutlery and More or CKG), and my question is if this would be a good choice, or if it is really worth the double cost for one of the others? I normally subscribe to the school of paying a little more to get a quality product that will perform better and last longer, but also am a stickler for value, and understand that you dont need a million dollar CNC machine to make a widget in your garage either. A little background. Some pro prep and line work 20 years ago, all home cooking now, and the occasional 10-20 person affair (basic fish, chicken, beef etc) but nothing on the high end of fancy. Current mis matched collection includes Henckels Pro S Santoku - 6" Util - 8" Slicer - 4 Star Boning and 8" Spain Chefs, Mundial Elegance 8" Chefs, 8" bread, and 6" serated util. and an odd no name parer made in Taiwan (plus a collection of unknown nothing special pieces I hold onto for guests who want to borrow a knife etc lol) Most of these were purchased at discount/clearance stores or at heavy discounts from retailers. Most were under $25 and only two of the Henckels were $40 (heck the Mundials were all under $20, and so was one or two of the pro-s ) It is not the most hi tech collection, but I have been able to get a decent sharp edge on the Germans (though I have passed their limits and had to increase the angles) and much as I am not happy with the quality of the steel on the Chefs made in Spain it can take a decent edge due to it;s being thinner etc, but it will not hold it long at all. The Mundials are actually decent for my use except for the Chefs which is cumbersome due to it's weight (I actually end up using the Pro S Santoku most of the time as it seems to hold a edge better and is sharper more often, and I find I am more comfortable with it's chopping ability etc) and the fact I can not get it to keep anything near an acute sharp edge for any reasonable amount of time. Nice handle, and the profile is more French of Japanese from many attempts to keep or get it sharp and re profiling it. So I am in need for a Chefs/Gyuto, and would really like to have something that will be comfortable, sharp, and "good" enough to be my new go to Knife. To answer what seem to be some of the more popular questions asked of posters I do use a pinch grip, have a good assortment of cutting boards (both large and small. Wood and plastic /composite) ample counter space, and do my own sharpening though I think my current assortment of stones and methods may not be the best for a Japanese gyuto based on what I have read here. I have an older Norton combo India oil stone that I have been using for years with water. It shows wear, and the fine side was damaged when a friend was helping out about 10 years ago and there is a crack that separates it 1/4 so I have been using only 3/4 of it for a while. I use two different grades of Nikken wet paper glued to hardwood blocks for finishing/ polishing. 1200 and 2000. I can get reasonably acceptable results due to a steady hand and holding angle fairly well, but have no idea how these grits relate to the ratings of Japanese whet stones, and if I would need to add any new stones to get preferred results. I have a limited budget (the same unemployment that has allowed the time to get back into cooking more seriously has also hampered funds available lol) but some of the King combo stones and the Super Stones recommended here previously to others could be done, but maybe only one or two of them and not a full set. Sorry for the length, but wanted to get as much info out there so that you guys can help me make the right choice!