I've read various threads with recommendations--all helpful. I'm looking for a Gyuto knife that's in the $100-200 range and 210mm or above, though I've often felt that a longer knife feels a little clunky (but that is mostly referring to the current Cutco knife I have). I went into a knife store today in San Francisco and the employee recommended this exact knife: http://bernalcutlery.lightspeedwebstore.com/kitchen-knives-japanese-tadafusa-tadafusa-210m-gyuto-aogami-no2-bubinga-western-handle/dp/1961. I do like the handle (a little bit big) and the feel of the blade. I'm wondering your thoughts. I've seen it for cheaper: http://www.epicedge.com/shopexd.asp?id=91019 , but that's with a different handle. The store owner/employee did mention, what I've come to understand in my research, that brands like Shun, have become more factory than smith (and, it seemed, included Masamoto in this category).
I'm really look for the best bang for my buck. Don't care for names, etc; though it does seem like certain knife makers develop reputations because they make good knives. Go figure. I'm willing to do whatever maintenance required for a high carbon blade if that will get me a nicer knife (that will hold an edge longer and sharper).
I know this post might be frustratingly vague for some of you who know much more about knives. I'm willing to answer questions that could hopefully hone in on what I don't know I'm looking for.
Thanks so much!