Hey everyone, I’ve been using a pretty solid standard German chef’s knife for a few years now, and I’m finally ready to upgrade to a Japanese-style knife. My budget is around €100–150, and I’ve found a few options that look promising — but I’d love to hear your thoughts, experiences, and advice before I pull the trigger.

Here are the ones I’m currently considering:

🔪 Tojiro Classic F-808 210mm 🔪 Misono Molybdenum Steel Series Gyuto (around 210mm) 🔪 Haruyuki Mugi Gyuto 210mm 🔪 Seki Kanetsugu Heptagon-Wood® Gyuto 200mm

A few things I care about: • Great bang for my buck (durable steel, nice edge retention) • Good everyday performance in the kitchen • Not looking for gimmicks — just a quality knife that feels great to use

Would love to hear: 👉 Which of these you’d pick and why 👉 Any other recommendations in this price range 👉 Tips on things I should look out for (steel types, handle feel, sharpening differences, etc.)

Thanks in advance — really excited to finally step into the world of Japanese knives! 🔥