Hey there, I was hoping to get some knife recommendations. I'm interested in picking up a 240mm gyuto, preferably in either stainless or semi-stainless, though I'm not completely against going carbon. Regarding budget, I'd like to keep it under $200 but I'll consider going a little bit over if it offers significantly better performance. I'm right-handed and mostly use either a rocking cut or push cut. I have a ceramic hone at work and Bester 1200/Suehiro Rika 5000 stones at home, though I'm still fairly new to freehand sharpening. I don't have a strong preference on western vs wa handle. Some typical items I might be prepping with the knife would be finely sliced green onions/garlic chives, shiitake, preserved lemon, ginger, rough brunoise shallot, various cuts of onions, carrots, celery, daikon, pickled mustard greens, other sturdy greens, seaweed, and limes.
I'm looking for a knife that will let me prep quickly, efficiently, and precisely, hold its edge well, and sharpen easily. It doesn't have to be pretty - performance is what I'm after. Cash is on the tight side right now so I'll definitely favor knives that are a great value. A few knives I've looked at so far are the Kikuichi TKC, Sakai Takayuki Grand Chef, Richmond Addict 2, Sakai Yusuke, and Suisin Inox Western Style. Thanks!