I’m looking for a 240mm gyuto with a nashiji finish. This is mostly a reaction to my first Japanese knife, a 210mm Wakui gyuto with a migaki finish. The knife is so light that I don’t feel like I have anything in my hand. My hands suddenly feel like catcher’s mitts. Back in the Wusthof days, I tried to move from 8” to 10” but it was too heavy and it just didn’t take. With Japanese knives, I don’t foresee a problem and I’d like the extra reach. I need a profile that will allow for some rocking. I definitely want a carbon edge, but I’m not sure about the cladding. Can they make nashiji out of stainless? Even if they can, do I need stainless? Will age and wear help the nashiji become more personal, more custom-looking. I’m not eager to do too much maintenance—one reason I like the Wakui—but will the nashiji save me? Price. Well, FT makes a nice one but it’s a little out of my range. I’d very much like to stay under $200. Saying $200 means I’m not going to turn away if the price creeps up to $230, but $280 is too much. What do we think about Masakage Yuki? I know some people here got thicker knives than they expected but look at the choil shot on the Knifewear site. Beautiful. And hits right at my price point. My vitals—home cook, pinch grip, push and rocking cuts, do my own sharpening, wa handle, right handed, bamboo cutting board, nashiji just because I like it. I don’t want to make a radical change from the Wakui. I want to stay on the thin/light side of the street. It’s just that the 210 Wakui feels small in my hands. Is it partly the far forward balance point? I’m guessing that’s part of it. Maybe it’s just that eight inches was my natural fit with Western knives but 240 is my natural size in Japanese. All input is welcome. Thank you in advance.