Let's get the questions out of the way and then I'll talk about what I'm looking at. LOCATION Korea KNIFE TYPE Gyuto Are you right or left handed? Right Are you interested in a Western handle or Japanese handle? Japanese handle only. What length of knife (blade) are you interested in (in inches or millimeters)? I think 210mm is the best fit for small Korean kitchens. Do you require a stainless knife? No, carbon or stainless clad, but no full stainless. What is your absolute maximum budget for your knife? $200, if that $200 can also include the shipping to Korea, even better. KNIFE USE Do you primarily intend to use this knife at home or a professional environment? Home What are the main tasks you primarily intend to use the knife for. Onions, green onions, potatoes, zucchini and lots of meat (mostly pork/beef) make up most of my cutting, with some fresh pineapple, carrots, tofu, asian pears and radishes being fairly common as well. What knife, if any, are you replacing? Not exactly replacing. I use a Tanaka nakiri or petty for most things, for bigger things I occasionally have to use my old Wusthof chefs knife that is mainly my wife's knife now. Do you have a particular grip that you primarily use? Pinch What cutting motions do you primarily use? Almost all push, with a little draw and slicing. What improvements do you want from your current knife? Better Aesthetics The Tanakas I have are great, but they are the basic ones from MM, with the cheap handles and plastic ferrule. Absolutely no plastic ferrules, I want a decent handle. I really like nashiji finishes, and to a bit lesser extent kurochi finishes. Ease of Use Prefer a knife that doesn't wedge too much. Also one with a bit of a flatter profile since I mostly push cut. A nice OOTB edge is a bonus, but I can sharpen myself. Edge Retention and Comfort Edge retention and comfort are not that important. Octagonal handle and rounded choil/spine would be a nice bonus, but not enough for me to choose one knife over another. I'm only cooking for 2, and only twice a week on average because of schedule, so I'm not spending hours at a time chopping. KNIFE MAINTENANCE Do you use a bamboo, wood, rubber, or synthetic cutting board? Yes, I use a silicon board right now, looking to upgrade to a nice wood one it the not too distant future. Do you sharpen your own knives? Yes. Shapton 320, King 1k and a Suehiro 5k. SPECIAL REQUESTS/COMMENTS I had originally been looking at the Masakage Yuki, and almost purchased it. I love the look, and all of the Masakages seem to be made pretty well. I heard about Knifewears yearly sale so I waited. Now I'm having some second thoughts because I have seen some reviews talking about inconsistent grinds. Some have a nice gradual progression from the thin edge to the thicker spine. Others seem to have a pretty large shoulder 1/3rd of the way up or so that leads to a lot of wedging complaints. So I have a few options now to think about. Stick with the Yuki. Cross my fingers for one with a good grind since I love the look. Syousin Chiku KU Gyuto 210mm Aogami Super - This looks like it has a good grind? It's a Kurosaki and what reviews I have found seem good, its Aogami Super and it has a nice octagonal handle. The unique hammer pattern is an added bonus. Go back to Tanaka. My only complaint with Tanaka has been the handles, and if I go to KnS I can get upgraded handles with either his damascus (to keep it the same as my other two) or he has nashiji finish as an option too. I like the Tanakas I have but felt like I should branch out, maybe try a new type of steel. I would consider some other options, but I'm already having trouble deciding with just three on the table. Thanks for any input!