[chrislehrer]

If you're doing a lot of dicing (of the Trinity, for example), a light gyuto is going to be a great pleasure. I'm always useless when it comes to suggesting brands--I use the knives I own, and I don't collect for the sake of it, not that there's anything wrong with that. But it seems to me that if you're used to sharpening, you might want to consider a good carbon steel (my favorite is white #2). It does take some discipline, certainly, but it's very hard to argue with the freakish sharpness you can achieve--which makes dicing peppers and onions not just easy but genuinely fun.

 

[chrislehrer]

My only concern is using a single beveled knife. As in I've never used one but I do like the white#2 idea.

White #2 is used to make many very fine gyuto, which are by definition double-beveled knives. For example, I have a Masamoto KS wa-gyuto, which is spectacularly good -- and unfortunately now very expensive. I'm sure someone can recommend lots of wonderful white #2 gyuto that would be more sanely-priced and easier to get hold of.

I would in fact strongly recommend AGAINST trying a single-bevel at this point, for your purposes, but that's another story.