I'm looking for a new chef's knife. Currently I'm using a 270mm tojiro dp and a forschner. I am very happy with both, can get them to 'shaving sharp' level on whetstones, like the fact that they don't require any special care. One thing I don't like about tojiro is its weight, after 10h shift it can take a toll on my wrist, also it's not always best choice for jobs requiring some more precision.
I've decided to get a lighter, possibly inch shorter and nimbler and most likely somewhat higher class knife, lets say up to 175e/200usd. So far after lurking around on this forum for some time i decided i like few choices:
Any other recomendations?