LOCATION U.S.A. KNIFE TYPE Thinking a Suji might be next on the list to buy. Or getting a 240+ Gyuto? If you portion lots of Ribeyes and Fish (Swordfish, Tuna, Salmon), what's your go to? Right handed No preference to handle type 240mm? Probably 270mm? Do you require a stainless knife? (No) What is your absolute maximum budget for your knife? $200 USD (The further under this dollar amount the better). KNIFE USE Professional kitchen use I have my own sharpening setup. My skill level is able to take dull VG-10 to restaurant printer paper cutting sharp.