Now that I am back at home from Europe and getting my shop cleaned up, I am looking to really take a serious crack at kitchen knives. I am looking for some advice on purchases. I plan to buy a Thiers-Issard Sabatier in carbon steel, but I need some advice on a Japanese knife. What would you guys recommend in a reasonable priced western Gyuto? I am not so much looking for a high end knife made from super steel, but one that will at least give me a feel for what a decent Japanese style 50-50 grind should look like and how the Japanese have adapted and modernized the classic Euro style handle.. Thanks