Support BladeForums! Paid memberships don't see ads! Hi all. First time post here. I've been looking for a decent knife for general purpose cutting meat and fish that is harder than the other knives I have which are around 55 HRC. I've read a couple of posts here but was wondering what people's thoughts are on the Iseya G series VG 10 Damascus 150mm knife which is 60-61 HRC. Its around half the price of some other options I've looked at so far. Any other advice on other options on a 120 to 150mm boning style knife appreciated. Thanks.