Hi all, I have been researching about Japanese knives and sharpening for just a few weeks now before jumping down this rabbit hole. I have been eyeing a Miyabi SG2/5000MCD and have gone in store to see how it feels and it feels pretty nice. I just wanted to ask for the opinion of experienced people before making a large purchase such as that. I would like to have any recommendations made on if there are any knives that are better quality for the money. Money isn't really a major issue, I would like to buy a knife that could last me a very long time. Thank you 
LOCATION
What country are you in?
Canada
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's Knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
200-270 mm
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
~1500 CAD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Mostly work with vegetables, chicken, and beef, but I'd probably be breaking down chickens with a different knife.
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
I have been adjusting to thrust cutting technique after reading that it would be easier on Japanese steel.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Damascus would be nice, with a wooden handle such as birchwood (not necessarily).
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Lighter material would be nice if using it for a while, but I have large hands so bigger and heavier knives don't bother me that much.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Don't really care about this as much, if it takes time to get used to and it will be good then it will be worth it.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I want it to last as long as possible, but I wouldnt mind sharpening every week to two weeks, or after doing a serious dinner such as for Christmas. (I'm assuming most real Japanese steel knives would keep their edge even after something like that though)
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, wood.
Do you sharpen your own knives? (Yes or no.)
No.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes, I am very interested and have plenty of knives I can practice sharpening before moving to a Japanese knife(don't wanna mess it up haha)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes.
SPECIAL REQUESTS/COMMENTS
Please recommend good quality whetstones, and sharpening materials as well
LOCATION
What country are you in?
Canada
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's Knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
200-270 mm
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
~1500 CAD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Mostly work with vegetables, chicken, and beef, but I'd probably be breaking down chickens with a different knife.
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
I have been adjusting to thrust cutting technique after reading that it would be easier on Japanese steel.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Damascus would be nice, with a wooden handle such as birchwood (not necessarily).
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Lighter material would be nice if using it for a while, but I have large hands so bigger and heavier knives don't bother me that much.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Don't really care about this as much, if it takes time to get used to and it will be good then it will be worth it.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I want it to last as long as possible, but I wouldnt mind sharpening every week to two weeks, or after doing a serious dinner such as for Christmas. (I'm assuming most real Japanese steel knives would keep their edge even after something like that though)
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, wood.
Do you sharpen your own knives? (Yes or no.)
No.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes, I am very interested and have plenty of knives I can practice sharpening before moving to a Japanese knife(don't wanna mess it up haha)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes.
SPECIAL REQUESTS/COMMENTS
Please recommend good quality whetstones, and sharpening materials as well
