I'm in the market for a new knife, and after much research I've decided that Japanese steel is the way to go. I've been beating the hell out of Google Search trying to find the perfect knife for me, and finally decided that it's time to just suck it up, join a (credited) forum, and ask its wise members for their suggestions.
A little about me and what I'm looking for:
I'm a professional cook/chef for a four diamond hotel, so as you can imagine, the knife work is plentiful and detail-oriented. The main workhorse that I'm coming from is a 9" Furi (I bought this before that moron endorsed them) east/west knife with the coppertail. This knife has served me quite well for years, however, the edge doesn't hold up to the copious amounts of acidic food that I come in contact with (it was the four quarts of petite-diced tomatoes that pushed me into the buyers market), and I would like something that I can be little more precise with.
I'm looking to get a 210mm gyuto that holds an extremely edge for a long time, can handle the volume (btw, I'm not one of those idiots that's going to try running this knife through bones or frozen items; I have my beaters for that), and feels comfortable through hours of use. I would also like something that looks good; I love the Damascus look.
Thus far I've really enjoyed the handles of the Shun/Miyabi knives (it's a shame the Shun blades are so poorly shaped).
I'm 6' with larger, skinny hands (big, but not bear paws or sausage digits), and work on prep tables of standard height.
I would prefer to stay in the $200 range, but if there's something that's just undeniably awesome for a little more, I'll probably be willing to budge.
I appreciate any input!