I understand; I'll do just that then. OK, so I've decided to get a stainless knife for sure, but am on the fence between VG-10 and R-2 (SG-2) I really like the Raiun above and this knife: https://www.**************.com/kuvgfugy24.html However, I keep reading that VG-10 knives don't keep a great edge and are more prone to chipping than R-2. Is that correct? I also read that VG-10 is hit or miss, but I figure that Kurosaki is a more known blacksmith that it wouldn't be so bad. I won't mind an R-2, though I read that it's typically harder than a VG-10. but I can't seem to find one in my budget. Finally, I've been looking into 240mm gyutos recently. I have the space in my kitchen, but I am worried that it's too unwieldy, as I've only ever used a 7" santoku and an 8" chef's knife. Thoughts? Any help would be greatly appreciated!