I would like to buy a Gyuto, so I have decided to ask here because I see that there are many people who have a good knowledge in steels and knives. LOCATION What country are you in? I live in Spain. KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Gyuto Are you right or left handed? Left handed. Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? I am not sure becaus I have never used a japanese handle, but I think I would feel more confortable with a western handle. What length of knife (blade) are you interested in (in inches or millimeters)? 18 or 20 centimeters. But it is better if the blade is 18 centimeters long. Do you require a stainless knife? (Yes or no) Yes, I prefer stainless steel. What is your absolute maximum budget for your knife? I would like not spend more than 100€, but I am aware of this is a low budget. KNIFE USE Do you primarily intend to use this knife at home or a professional environment? I will use the knife at 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.) I will use the knife in not hard tasks. I have other more robust knives for tasks in which the edge could be damaged. What knife, if any, are you replacing? None, this would be just my first japanese knife. Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) No. 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.) Push cut, slice. I don't have much knowledge in cooking and cutting techniques. 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.) I don't know. I would like to have a japanese knife. This is more a caprice than a need. 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)? Simple design, more utilitarian than aesthetic design. Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Nothing to mention. 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)? Due to my few sharpening skill, I would like ease of sharpening. Edge Retention (i.e., length of time you want the edge to last without sharpening)? Longer is better. KNIFE MAINTENANCE Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Mainly synthetic cutting board. Do you sharpen your own knives? (Yes or no.) Yes. If not, are you interested in learning how to sharpen your knives? (Yes or no.) Are you interested in purchasing sharpening products for your knives? (Yes or no.) I have some sharpening stones. The best stone that I have is a Shapton Kuromaku 1000. SPECIAL REQUESTS/COMMENTS I would like to buy the knife in EU in order to avoid extra tax due to customs.