Hi, i'm new ate Chefstalk and i'm really enjoying it. I' m looking for a japanese chef's knife, because of the hard steel and the type of blade. I have small hands and i want to use the knife for almost everything, choping vegetables and to cut flesh. I want to know which is the one for me. Just another information: i want a really hard steel, a good quality handle, and i can pay around 150 dolars for it. Can you please help me? Thanks a Lot!