Hello! I'm back after many years asking for advice again. The last advice I got here was superb, so I'm trying again. LOCATION Norway KNIFE TYPE I probably want a Gyuto. I have a Sakai Yusuke 240mm wa-gyuto that I'm very happy with, but I'm leaning towards getting something in stainless. I can get an almost exact same knife in stainless, and I'm seriously considering that. But I want some other opinions as well. I have looked at getting a nakiri or a thin cleaver, and I've really liked the look of the Big Boy from fell knives that Brad at Bon Appetit has, but that's sold out and probably overpriced anyway (from what I've read). I'm right handed. No real preference on handles in my experience. I like the wa-handle, but i also like western handles. I do like the aesthetic of japanese handles better, most of the time. Depends on the type of knife. If I get a gyuto, I would like it laser-ish, and about the same lenght as the one I have now. Yes, stainless steel Absolute maximum is 250 USD KNIFE USE The knife is meant solely for home cooking, and mostly for vegetables. I don't like how the carbon steel knife i have now reacts with a lot of different vegetables, it creates a smell that can sometimes still linger when I eat the finished food. I'll probably still use the carbon steel knife for meats as it doesn't react much with that. It probably won't replace any knives, it will be an addition to my set. I currently have the aforementioned gyuto, and a home-made small knife (~8cm in lenght) created with the leftovers of a santoku that had a big flake shatter off it when I tried cutting a frozen piece of chicken with it (I was young and ignorant back then...). I mostly use the pinch grip, and sometimes the hammer grip when I need more power. I primarily use push- or rocking cuts. Improvements: I want it to be stainless, like I've said. I'd like it to be a bit taller. That's the reason I liked the Fell Knives Big Boy. I use a bench scraper to scoop food into where it needs to go, and having a knife that can do that job would be more efficient. I'm not very particular about lenght, as that depends a lot on the type of knife. Aesthetics matter to some degree, but performance is king. But of course, an awesome-looking knife that performs awesomely as well would be great. Comfort I like a lighter knife, but it's not a requirement. A rounded spine is a must. KNIFE MAINTENANCE I mostly use an oak cutting board, sometimes bamboo and plastic ones. I sharpen my knives myself.