Not your favorite knife, specifically, as that brings into question weight distribution, size, aesthetics, etc. But your go-to knife, I'm assuming gyuto? What type of steel do you prefer? What holds an edge better than anything, what gets the sharpest, what's known for not chipping so often? I'm just looking for insight. I'd like to upgrade soon and I'm a bit overwhelmed by all the choices. I'm leaning towards White #1 or Aogami, anyone have any experience with these? Looking for something that can get razor sharp, if it holds the edge well, that's even better. Once I get this decision made I can begin to look at different brands/styles/sizes, etc. For the record I'm looking for a wa-gyuto, preferably 240 or 270, if that makes any difference.