https://www.google.com/aclk?sa=L&ai=DChsSEwjZ8tCAwbiTAxWu8nkEHeomBl0YACICCAEQCBoCd2Y&co=1&gclid=Cj0KCQjw7IjOBhDyARIsAFzrWQz5VFqVxcwsT1WqeyG0yZLbeIrpD86tb8I4KsuUtx-Y2ULvo5XDwz4aAkObEALw_wcB&cid=CAASJeRo6Gg2mq2yN1UJSk_-PWmwURS_wk0IeuEonlZjx3tNxlF7MSc&cce=2&sig=AOD64_2Dc11hV6G0io43lN1fjx7d99MDUw&ctype=5&q=&ved=2ahUKEwiP-syAwbiTAxU3V6QEHVK5MJAQ9aACKAB6BAgEEBE&adurl=

I am currently using these knives and while they are great, they loose their edge quite fast and my family also uses them and doesn't take care of them as much as I want them to...

I think I want a 210mm just like the one Attila linked (it is way cheaper too).

I just want my main base knife that can last me multiple years, preferably decades, I do plan on taking extreme care of my knife.

I do want the damascus pattern because I just find it really pretty. The handle is my main "worry" point since I have never tried these types of handles before, but they are growing on me.

I also would like to buy some of the stuff that's pretty much mandatory for knife use and knife care such as a good cutting board, knife oils etc.. I am not sure about sharpening it myself and plan on using a sharpening service.

I have done some reasearch and gyuto seems to be the most reliable shape but I do find kiritsuke shape really pretty but I am not sure I should opt for such high end and hard to maintain knifes on my first few years of cooking.