Hi everybody, I discovered this forum while researching my first Japanese chef knife purchase and stuck around for the wealth of information. I am a home cook that likes knives and knife sharpening/maintenance. A couple of years ago I purchased an Eden VG10 from Knivesandtools as my first real "decent" kitchen knife and it has served me well. I experimented a lot with it in terms of reshaping, polishing and sharpening in general. Now however I feel like I'm ready for the next step and buy myself a really decent Japanese knife. I originally settled on a Munetoshi KU 240mm gyuto but unfortunately those are out of stock at the moment so I'm still looking for other candidates. Anyways, thanks a lot for all the information!