Hello! Hope this is the right place to post. Yes, I know this is probably a title you have seen a thousand times before, and I have seen through a couple of threads, but I need more specific answers. I have some special requirements, so I hope it's not a huge problem. LOCATION What country are you in? Norway 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)? Pretty set on a Guyoto. Are you right or left handed? Right Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Not a must, but i like the look of Japanese handles. What length of knife (blade) are you interested in (in inches or millimeters)? 210-250 mm. Do you require a stainless knife? (Yes or no) Not sure. What is your absolute maximum budget for your knife? Don't know my absolute maximum, but I was thinking about 200-300$. If a knife has value in longevity I might be able to extend my budget. KNIFE USE Do you primarily intend to use this knife at home or a professional environment? At home. 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.) Mostly slicing and chopping vegetables, slicing cooked and uncooked meats without bones. What knife, if any, are you replacing? Victorinox Santoku and chef knife. Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch grip. 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.) I think i both push and pull cut. 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.) 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)? I like simple aesthetics, I don't like layered Damascus. If they look a bit rustic as well, I don't mind. I want to pay for quality, not aesthetics. Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Light knife, I want a thin blade, I think a bit forward balance is preferable, but not a must. 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)? Ease of use is very important. All of the above, but some reactivity would be okay. Edge Retention (i.e., length of time you want the edge to last without sharpening)? Some edge retention would be good, but I only use it at home, so I don't think it's the most important factor. KNIFE MAINTENANCE Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Wood. Do you sharpen your own knives? (Yes or no.) Not yet. If not, are you interested in learning how to sharpen your knives? (Yes or no.) Yes. Are you interested in purchasing sharpening products for your knives? (Yes or no.) Yes. I like profiles that are straight for the first half, then more curved in the second half. I also like them to be a bit tall. Takeda knives sound right for me. Thin blade, easy to sharpen (straight edge?), the right aesthetics. The problem here is the price tag, and something i read about the quality reducing in recent years. What do you guys think about Takeda? Is there anything like Takeda out there, just a bit cheaper, and not unstable in quality? (If that's true). I also looked at Shibata Kotetsu knives, but I'm a bit unsure about the profile being so straight, it seems like a great performer though. I'm also curious about the amount of maintenance of the knife I'm buying. Anyways, if the knife is right, the budget is flexible. Here are the brands available to me from an online store in Norway: TOJIRO TAKEFU Hideo Kitaoka Masanobu Okada Yu Kurosaki Yoshimi Katou LOKALE SMEDER Anruy Gihei Haruyuki Kamo Kobayashi Makoto Kurosaki Nishida Okeya Shibata Kotetsu Takeda Tanaka ANDRE MERKER Masutani Sakai Dojo Miki hamono Nisaku No factory – Japan PS60 Sakon KAI SHUN TAKAMURA MASAHIRO KASUMI Sorry for my English, and thank you so much for taking the time to read this.