I'm a pretty serious home cook, and love my kitchen equipment (Sous vide, Vitamix, Baratza Burr Grinder, Stand Mixer, you name it I got it). The first real knife I ever owned was a Moritaka 170mm Santoku, gifted to me by my mother for Christmas about 7 years ago. About 3 years ago, I bought a Wusthof Ikon set (I know, I know, I could have hand selected a better set for less) which I was comfortable with as I grew up in a household with mostly German Style knives. I want to add a knife or two to my set, and I was looking for some advise on which style I would likely get more use from given my current selection. As it stands, I have an 8" Ikon Chef Knife, 5.5" Ikon Utility Knife, Ikon paring knife, Ikon Bread knife (I actually love that thing), the 170mm Moritaka, and a 5.5" Zwilling Henkel Pro Boning Knife. Given my Moritaka, I am no stranger to caring for carbon steel, and the small amount of additional care doesn't bother me. I was thinking that the best choice for my next knife would be a 240mm Gyuto. Yes, it's another general purpose chef knife, but it has the additional length over my Ikon, yet will be significantly more nimble (although much more delicate). However, I have been looking for a long slicing/carving knife, so a Suji has tempted me a bit. I'm currently thinking of going with a Misono Swedish 240mm - I can get it for $190 CAD which seems to be quite a steal. Apart from that, the Misono UX10 ($200 US), and Yoshihiro VG10 hammered damascus (160 US) have also caught my eye. I love how effortlessly my Moritaka slices through onions and vegetables, but I'm not sure if that's due to the carbon, or due to the style of knife. Any input/recommendations would help a lot Thanks!