I think I have it narrowed down to two, but I'm open to suggestions. I am looking to get a 210mm Gyuto that is nimble with a good point for detail work. I generally prefer forward balanced weight. From my own research, I am between the Hinoura Tamashii 210 gyuto (well, the newer hammered version of the same as it is lighter) and the Yahiko Ice 210 gyuto. LOCATION USA KNIFE TYPE What type of knife are you interested in: Gyuto Are you right or left handed? Right handed 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)? 210mm Do you require a stainless knife? (Yes or no) No, but I do like stainless cladding What is your absolute maximum budget for your knife? I'll pay more for a better knife, would like to keep it under $400 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.)? This knife will be all about detail work. What knife, if any, are you replacing? Not replacing anything Do you have a particular grip that you primarily use? Pinch What cutting motions do you primarily use? I use them all, as appropriate, but this knife will be for slicing and, with the tip, delicate chopping, not concerned with rocking. What improvements do you want from your current knife? I care about basically all of the factors basically. Lots of things are case by case (some Damascus I love, some I hate), but I am concered about aesthetics. The deal breakers I would say are I want a rounded spine and I was a nimble knife with a very pointy point. Most important factors beyond that are low wedging and good food release. My one White #2 knife seems to be the ideal edge retention for me (in that it isn't the ultimate in edge retention but it is very very good and takes such a nice edge. KNIFE MAINTENANCE Do you use a bamboo, wood, rubber, or synthetic cutting board? No Do you sharpen your own knives? Yes If not, are you interested in learning how to sharpen your knives? Does not apply Are you interested in purchasing sharpening products for your knives? Sure? I already have all the stones I need though.