Hey Folks! New to the site and I hope you can give me insight to my dilemma. For me cooking is way more than a hobby..It is my passion...And having a great knife or 5 is critical ;-) While I was a poor struggling University student 15+ years ago?? I bought my first Henckels 4 and 5 star knives....don't judge me yet At that time of my life they were what I knew to be quality knives. Honestly the selection was extremely limited and they served their purpose reasonably well. I have since added more of the same and also a Kyocera Ceramic(Ming Tsai) shortly after they came on the scene. The ceramic I loved(light and razor sharp), but was so brittle that little chips formed along the edge with everyday use....the Henckels are just heavy and clunky. I was in a local store today trying to decide between the 210mm Shigefusa Gyoto and the 200mm Gihei ZDP Gyoto. Instantly I fell in love with beauty and balance of the Shigefusa..but the knife guy mentioned that the Gihei is an even harder carbon(longer edge retention)...so hard apparently that it can't even be forged by hand as it becomes too brittle during that process. Thoughts? I need help. Thanks in advance.