Please help me choose!!!

Hello everyone!!!!
I'm new at this forum and honestly I don't know much about knifes, but I've searched around quiet a bit of a gift for my husband!!! So I narrowed it down to the following three and I would appreciate your opinion on which to choose! Of course I'm open to new suggestions! The only things I need you to keep in mind is 1. Within the 500$ range, and 2. Shipping to Greece is available!!

Zwilling Bob Kramer Santoku 7"
http://m.ebay.de/itm/322152323202?_trksid=p2060353.m1438.l2648&_mwBanner=1

Takeshi Sagi R2 Black Damascus Santoku
http://m.ebay.de/itm/391475784282?_mwBanner=1

Miyabi Birchwood SG2 8" Chef's Knife
http://m.ebay.de/itm/152173864445?_mwBanner=1

Thank you very much in advance!!

Welcome Viki!

It would be easier for us to make a suggestion if you would tell us a little more. For that we have a very nice and detailed questionaire. The more we know about the user and his needs, the bigger the chance that the suggestions we offer go in the right direction. There are many very good options within your budget.

Is your husband any skilled on sharpening on a stone and/or acquainted with someone who is? All these knives will need that kind of maintenance to perform to a level worth the money.

Is he a heavy handed or light handed knife user, and is he a rocker or a chopper? There are brands (Takamura, Shibata) that offer far better value with R2/SG2, but they make comparatively delicate tools.

Also check out Azai and Masakage for aesthetically great, gift worthy knives Keep in mind that some of these are not stainless.

Plan to set some money aside for at least a combination stone (King 1k/6k should do), and if he has no wooden cutting board, for such a board.

+1 on questionnaire.

And are you sure he would like a santoku? It's like a knife but without a tip. The gyuto or chef knife is more versatile.

Location: Greece

Knife type: chef's or Santoku, right handed, Japanese handle, stainless pref. Damascus steel, maybe lightweight, budget 500$,

Knife Use: home use, don't know the tasks of use, not replacing another knife, good aesthetic... It's a gift

Maintenance: wood cutting board, and yes on sharpen his own knifes

Hope I got you covered!!!

From theses three, I prefer the Kramer. Love their handle, feels really nice.

Alternatively I recommend this Takamura Wa Santoku:

http://gx2.japan-messer-shop.de/de/...gniert.html?XTCsid=5frfkdijambssfuoi482einiv7

It's a true laser knife, crazy sharp, keeps an edge a long time and sharpens really easy. It's from the same pm steel as your options but Takamura is a master as handling this steel. But don't use it to cut bones or pumpkins.

Well, you certainly know what your husband cooks most of the time (which ingredients feature most, which style they are prepared in), and how he moves the knife most of the time (http://www.seriouseats.com/2014/05/draftknife-skills-the-three-basic-knife-cuts.html) .. this should help find out what his usage style and tasks will be...