So I have been doing a lot of research. No, really. I have got bookmarks for days. I have probably poured over a hundred hours into researching knives. I see a lot of repeating terminology, such as VG-10 and blue steel, Damascus, hammered finish, and I see brands such as Mac, Global, and Shun frequently. I am still sorting through a lot of the information I have acquired, and know two things for certain. A Deba is a fish knife. A Gyuto is a sort of chefs knife. Where does Yo-Deba come into play, and how does it differ from a Gyuto? I have seen posts from individuals (not necessarily here) who use a Yo-Deba as a chefs knife and their workhorse. If this is the case, why would I consider getting a Gyuto if the Yo-Deba is built to be more sturdy?