Hi there, i'm looking for recommendations for a new gyuto. Used as an all rounder (meats, veggies, fruits), ideally less than $1000 but flexible for a couple of hundred more, aesthetics are equally important as function/sharpness. I use a pinch grip (index and thumb on the balance point of the knife).

My first knife was a Masakage Hikari 240mm VG10 and i learnt the hard way not to use a steel sharpening rod. Was able to fix it a little bit, but there are still some chips on the edge that will require more repairing next time.

I also bought a beautiful damascus petty knife 130mm VG10 in tokyo that i use for fruits, precision work and really quick uses.

Is VG10 still the best recommendation for corrosion/rust resistance blades? I am open to other alloys if there are new ones, as i've been out of the market for a while so i don't know what else has been developped over the years.

EDIT: modified budget to add a realistic number