I'm looking to move from a 12+ year old calphalon to a gyuto, particularly 210mm. I do like pinch grip and favor light to medium weight. I dont do a lot of cooking / chopping and so I think even the cheapest would serve me well. That said I do like the the edge retention attributes of higher quality steel. I've read many posts on various forums and have come down to three selections and they are 'close' in price brackets - the masahiro mv ($100), gesshin uraku ($155), and Richmond SRS-15 ($200). I use an edge pro with shapton glass stones for sharpening. Anyway - what are your recommendations here? Thanks in advance.