Looking into picking up my first decent chef knife and would like some recommendations on a western handled 240mm Gyuto. Having read a lot of great threads on this forum, and searched a bit on the web, I'm leaning toward the Fujiwara FKM or Richmond Artifex. I am also considering the CarboNext. Some background:
Chef Skills: I'm no chef, but a knife / blade enthusiast. Currently use Chicago Cutlery / Rapala / Mora. Use a pinch grip.
Types of Food: Mostly carving larger portions of meat, clean/filet fish, chop peppers, de-bone a chicken.
Knife Style / Steel: Western handle. Prefer stainless, but and open to "semi" stainless.Would like great quality steel and heat treat.
Performance: not overly worried about edge retention, but would like a knife that has the potential for a serious edge. Medium to light knife. Good ergonomic handle for medium hands.
Sharpening Skills: sharpen, re-profile machetes and camp/kitchen knives using stones and ceramic. Just picked up some Shapten glass stones.
F&F, Looks: would prefer something cool with an understated personality. I like the vibe of the Masamoto gyutos.
Price Range: $100 to $150, though I'd go as high as the Masamoto VG. Willing to spend a bit more on something I could grow into and would be more satisfied with in the long run.
Thanks in advance for your suggestions.