Hi all! Down to a final shortlist and could use some opinions from you more experienced knife wielders! I've been a lurker and had a chance to try a few knives but now I'm a bit stuck before taking the plunge on one. LOCATION- Canada KNIFE TYPE - chef’s knife/all purpose Am right-handed. Interested in Western handle or full bolster but open. 170mm-240mm. Would prefer stainless or mostly stainless. No max budget at this time. KNIFE USE Home environment, general prep of as much as possible minus breaking down big items like squash or cutting through bone. Replacing an 8" Henckel that is beat up now - will keep it around for harder items. Use a pinch grip or handle grip, primarily rock cutting but also some chop and slice. Looking for sharper edge, better aesthetics, better balance, more versatility. Prefer a knife to be more middle balanced than blade heavy. KNIFE MAINTENANCE Wood board, do not sharpen my own knives yet but planning to and have someone available to sharpen for me in the meantime who is proficient w/ japanese knives. SPECIAL REQUESTS/COMMENTS: Have some options below on a shortlist: Option A: Fujiwara Maboroshi Gyuto 210 or 240 gyuto Big fan of the cutting feel and balance in this knife. On first cut of potato felt amazing. Fit and finish pretty good -not perfect but I liked the character of it. Love the finger gap on the heel for grip versatility. Option B: shibata kotetsu bunka 170mm Remarkable cutting ability but feels quite light and maybe a bit delicate (despite being R2 steel). Afraid of chipping the tip. Don’t feel super confident using it. But amazed by the knife. I like the high heel with my grip. Choking up on the blade with pinch grip. A bit blade heavy? Option C: yoshimi Kato 210mm Tsuchime Gyuto Hammered finish, sg2 steel, great weight and balance in hand, beautiful fit and finish. Option E: takamura Hana santoku (165mm) Incredible finish on the blade, comfortable handle and balance w full tang. But could it be too short? Was generally looking for a 210mm but I do still have the other 8" blade. Wildcard 1: takeda NAS 210gyuto (or similar bunka). Love the lightness and feels more solid somehow than the Kotetsu. Love the heel height here too. Did notice the bit of wedging people were talking about while testing on some ingredients. Wildcard 2: Zwilling Bon Kramer Damascus 8” - Beautiful blade, nice height, great cutter. Huge handle though. —— Or perhaps something completely different? All feedback is very much appreciated, thank you!