I'm looking for a 270mm wa handle gyuto. Preferably carbon with stainless clad or one of the "super steels". I do all of the cutting styles, rock, chop, pull, push, so something with a nice flat spot and a gentle curve would be better. Edge retention has to be good since this will be use on a professional kitchen, 95% on soft to medium hard vegetables, some off bone protein.
Since my budget is $200 I have been thinking of this:
I'm all open to suggestions and to other vendors, preferably from the U.S.