Hey everyone, I'm looking at purchasing a new gyuto after using a Global G-16 for about a year and a half. I don't hate my Global, but I would like to have something that I can get a bit sharper and that will hold that edge a bit longer. I like the length, so I'm looking for either a 240 or 270mm. I've never owned or used a carbon knife, and wouldn't mind; however, the kitchen that I'm currently working in and the health codes that we have to adhere to require me to store my knife in ice water when not in use, and if I'm going to be wiping it down to keep it dry I have to discard the towel right afterward. I'm only doing prep at the moment, so there are possible workarounds to these issues, but I do need to consider them (I could always do all of my prep requiring the larger knife first, then put my knife away, and it shouldn't be too hard to hide a towel I use to dry it after sanitizing it). I've been looking around and so far here's the short (medium?) list: Tojiro DP 240 or 270mm, $100 Misono Swedish 240 or 270mm, HRC 60, $170 or 210 respectively Masazumi 240mm, HRC 61, $100 Kohetsu Western AS 240 or 270mm, $185 or 200 respectively Kohetsu HAP40 240mm, HRC 65-66, $215 Hiromoto 240mm, $179 Kanehide TK 240mm, HRC 61, $126 Takayuki Hammered 240mm, HRC 60, $180 Takayuki Grand Chef 240mm, $175 I do sharpen my own knives, but I'm not the most experienced person for the job. So ultimately I'd like to find something that I can grow/learn with in terms of sharpening, and that will take care of me at work and outperform my Global if I maintain it and take good care of it. I'd prefer not to spend more than $200, but have the Kohetsu HAP40 on here simply for discussion: my assumption is that that knife might be too hard and as a novice sharpener I could have some trouble with it. With that in mind, I think I'm looking at options around HRC 60, harder than the Global (56-5 but not too hard. Can anybody help me out here with some advice on this decision? I'm currently leaning toward the Takayuki Hammered VG10. It's a beautiful knife, it's VG10 so I don't have to worry about it at work (although I've read not everyone likes VG10?), it's the right hardness and it's in my price range. My question is whether something like that would outperform the cheaper options on my list (tojiro, masazumi, kanehide) as well as the comparable options (misono, kohetsu western, and hiromoto)? Similarly, the reviews for a masazumi and tojiro seem positive, and the kanehide is supposedly made out of a steel used in the Kikuichi TKC but at half the price. So would I be paying more for the Takayuki purely for aesthetics? I'm probably rambling at this point, but obviously there are a lot of things I'd like to consider but am not sure what the best choice is here. Any help would be greatly appreciated.