Support BladeForums! Paid memberships don't see ads! I like cooking and I indeed cook daily. My chefs knives have been a Shun classic 8" and a Tojiro DP 8" gyutou. I have been generally happy with them. They are both easy to sharpen and keep a sharp edge reasonably long. Now I would like to upgrade a bit, let's say $250 top, to get a new 8" chefs knife. The knife will be limited to cutting meat (without bones) and veggies. I'd like the knife to keep a sharp edge for even longer. Of course, it needs to be comfortable in hand and look beautiful as well. What would you recommend?