I'm looking for a new gyuto, as the title says so I figured this is the place to ask. Here we go. Thanks in advance for any help. LOCATION What country are you in? US KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Gyuto Are you right or left handed? Right Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese What length of knife (blade) are you interested in (in inches or millimeters)? 240mm Do you require a stainless knife? (Yes or no) Yes What is your absolute maximum budget for your knife? As little as it takes to get what I want, but no real cap. I'll say $4-500 just to put a number to it. KNIFE USE Do you primarily intend to use this knife at home or a professional environment? Professional 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.) The main thing I need it for is slicing partially frozen tuna. Other than that, just general use. Potatoes, carrots, herbs, whatever. I need it to be able to handle whatever I throw at it. What knife, if any, are you replacing? Kind of replacing a Wusthof 7" santoku. Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch grip 99% of the time. 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.) Rocking, cross chopping, push/pull or whatever it takes to get the job done. 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.) I'm looking for something longer than the 7" I have that is chip resistant and low-maintenance while still holding a decent edge. 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)? Damascus is cool, I like hammered but first and foremost it's a tool and I'll deal with something ugly that works. Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I like my knives on the lighter side, but I imagine what I want for this will be a little heavy. Rounded spine/choil is absolutely preferred but I can do that/have it done if need be. 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)? I'd like good food release, low reactivity. Easy to sharpen would be a plus but not a dealbreaker. Edge Retention (i.e., length of time you want the edge to last without sharpening)? I want to sharpen my knife once every 10 years. But I'll do it when it needs it. KNIFE MAINTENANCE Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Usually synthetic. Do you sharpen your own knives? (Yes or no.) Yep. If not, are you interested in learning how to sharpen your knives? (Yes or no.) Already do. Are you interested in purchasing sharpening products for your knives? (Yes or no.) Already have a set of Shapton Kuromakus. 320, 1500 and 5000. Also have a stropping block.