Hey knife Experts, I'd love some help picking out a knife. About me, I'm currently unemployed and want to experiment in the culinary world. I'd be using this knife for fairly simple tasks (cutting lots of veggies and simple store bought meats). I'd like to venture out into some advanced work in the near future, but just trying to be honest. Here are a few things that I've determined. - I'd like a Japanese style knife. I love the traditional look and heritage. My parents always had wustofs but never really liked them much. -I'm thinking 210mm (somewhere around 8 inches)is the size I'd prefer. -I've never sharpened a knife in my life and just from poking around on the threads, this seems very nuanced and a craft of its own. One I'm not sure I'm willing to undertake at this time. So I'd be looking for something that holds its edge that I could bring tons professional once or twice a year. -price is very relative for me (and maybe the knife I want for the price I'd like to spend doesn't exist) Though I love the idea of investing in something I could have in my kitchen for 20 years. Looking to spend around $100. I realize Miyabi is a hinkels bastard and probably not the most authentic gyuto, but cutlery and more has the 8inch kaisan chef's knife shipped for $79 right now. Which comes to my next question. Vg-10 seems to get a fair amount of criticism on the board. Is there a carbon steel at this price point? I checked out some of the entry level knives on JKI (Gesshin and Gonbei), but they are a bit more expensive than I'm able to spend. Any suggestions? Thanks in advance for your help.