Location USA Type of knife Gyuto Right or left handed Right Handle type Wa, strongly preferred Length of blade ≤240 edge length Stainless required No, but stainless clad very slightly preferred Max budget $325.00 Usage Home Main usage/tasks Slicing, chopping and mincing herbs and soft vegetables (primarily Alliums, Brassicas, and Solinaceaes plus spinach and chard), occasionally slicing already filleted fish. Winter squash, celeriac, turnips, and other really hard veg aren't a major part of our diet. Which knife are you replacing Addition rather than replacement Grip Primarily pinch, occasionally finger point or a pointer/pinch hybrid, rarely hammer Cutting motions Primarily push, some slicing, chopping and draw cuts, rocking on rare occasions when I lapse into old habits Knife characteristics sought Light to mid-weight but not a laser, reasonably flat profile, good balance, good food release. I want a knife that feels responsive and maneuverable but not fragile Aesthetics I don't really like KU finishes (although it isn't an absolute deal killer) but anything else works: Migaki, Nashiji, Tsuchime,... Comfort Light to midweight, good balance, relieved or rounded choil and spine, not too short a neck Ease of use Decent flat spot, prefer a higher grind without a very abrupt shoulder Edge retention I'm willing to do a touch up with a strop or a 2k to 6k stone once a week but full sharpening should be infrequent. I have no experience with steels other than W2, B2, AS and AUS-8. Great edge retention but a pain to sharpen is not a great trade off for me, nor is great abrasion resistance at the cost of chippiness. Board Primarily Tenryo Hi Soft but occasionally subjected to San Jamar polymer or edge or end grain cherry or maple wood boards Sharpening I have an EdgePro with 220 to 4k stones (mostly Shaptons some ********), starting to learn freehand sharpening and acquire stones, currently stropping on denim or newsprint but plan to buy better materials, wine corks for deburring All my existing knives are 215 (edge, heel to tip) or shorter. This will be my first experiment with a longer knife. I do have a somewhat confined prep area although it isn't super tiny and the Hi Soft board is 11.5" x 16" (San Jamar larger). I think I'm looking for a knife of medium height (47 - 52mm), with good distal taper, and not an oversize (244 - 250) length. I would consider lengths as short as 220. B2, B1 or W2 preferred but would consider AS and could easily be persuaded to take a look at Ginsan, AEB-L, SKD and R2. SRS-15 I know nothing about. Fully reactive is totally acceptable but I'd slightly prefer stainless clad.