After reading all this time (and drooling over some amazing knives I see posted ..) it is time to start looking advise and recommendations. LOCATION Greece. KNIFE TYPE I'm interested in (by order): Gyuto - 210mm Honesuki Are you right or left handed? I'm right handed. Are you interested in a Western handle (e.g., classic Wüsthof handle) or Japanese handle? Does not matter, though I find a little more comfortable J/handles (see lower comment 1) What length of knife (blade) are you interested in (in inches or millimeters)? 210mm Do you require a stainless knife? (Yes or No) At the least stainless clad. Will not have the time to baby or cater a carbon steel. What is your absolute maximum budget for your knife? 150€-200€ for Gyuto. Honesuki under 100€ KNIFE USE Do you primarily intend to use this knife at home or a professional environment? Home cook (not everyday but at least 3 times a week) 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.) Mainly slicing vegetables and filleting meat and fish and chicken. Will use acidic's (lemons etc). What knife, if any, are you replacing? Current arsenal: Kai Wasabi 210mm, Ikea Santoku and 180mm chefs to be replace by Gyuto. Wusthof petties to be replaced by Honesuki Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch grip 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 and Chop mainly. I don't feel comfortable with rock chopping. 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.) Hold an edge for a decent amount of time. Prefer to keep under 170gr 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)? Decent scratch and stain resistance. Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I like knives that are somewhat blade heavy (from the limited I have tried) and would like rounded spine/choil I think I might like blades that the tip is towards the bottom (Fujiwara Style) and if possible with a large flat spot for chop. 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)? Use the knife right out of the box, less reactivity with food, easier to sharpen, smoother cutting. Edge Retention (i.e., length of time you want the edge to last without sharpening)? Ability to keep edge for a decent time. KNIFE MAINTENANCE Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Bamboo (but will upgrade to softer type of wood. Cannot afford though end grain). Do you sharpen your own knives? (Yes or no.) Yes. Currently with one 400/2000 combo stone (Wusthof) but want to upgrade If not, are you interested in learning how to sharpen your knives? (Yes or no.) Yes, I am practicing as much as I can to get better. Are you interested in purchasing sharpening products for your knives? (Yes or no.) Yes. I am on the look for a decent set of synth stones (probably Glass Shaptons) but I don't know if I need to elaborate this on this thread and prior to knife purchase. SPECIAL REQUESTS/COMMENTS Comment 1: Regarding the handles my experience is from my own set and some knives I have hold in some shops in Greece. Here the mostly sold and considered to be well made knives, are Kai (Shun), Tojiro, Miyabi, Global and the European Trio (Wust/Zwilling/Vics). I have not found anywhere, so never tried, a proper J-knife (and from what I understand most chefs that carry decent J-knives buy online from foreign countries). From reading and searching I have found the following for Gyuto: 1) Takamura R2 210mm. Well praised by a lot I would like to try a ghost blade but is it an all around gyuto? Prices around 160-180€ (including shipping) 2) This Tadafusa (Hocho HK4). SLD seems to fit the bill, price is around 150€ (including shipping) but have not read about it here. 3) Wa Tadafusa (Cleancut). I don't know if it has any differences from KH4 version. Apart of course from the obvious ones (handle and hammer finish). Price around 170€ with shipping 4)Kashima RS60. Tottaly unknow to me, I undestand it is Cleancut OEM brand. Around 150€ with shipping 5)Akifusa Oriental AS I really like the shape, aesthetics and geometry but I only see 240mm avaiable and it exceeds 200€ (with shipping). My concern is that 240mm will be too big. If you can show me 210mm version available in EU it would be welcoem. 6) The much well known Kaeru. One thing keeps me back and it is the curve of the edge. I think I might not like it as I see the tip is relatively high. Price is around 170€, including shipping. 7) 210 Tesshu Nashiji. Ditch all the above and just make childermass happy? It seems a very nice all around knife. Honesuki: 1) Tojiro DP. Generally Tojiro's in Europe have more or less the same price (around 100€ for it). Can a honesuki replace a petty ? (I understand it is way heavier) 2) Kashima. Looks nice and sturdy for its price. Why a honesuki? Well I like deboning chickens because most butchers here just ..butcher them and well, lets face it it is fun ( to me at least). I intend also to use it on fish and red meat (I hope it is suggested). Thank you all for taking the time to answer to an amateur home cook. P.S. I admit this place is an addiction and reading to clear mind from daily troubles. My congrats to all the community!