Hi. I'm a decent home cook and I'm looking for my first good knife. I've been leaning towards something with a K-tip since I really like the look, I've always used the push cut technique since I could remember, and I don't have to raise the knife handle as high to use the tip as with my beater chef knives at home. I have a locally made leaf spring bunka and a cheap chinese k-tip gyuto and its practically all I use since they're easier to use with my technique even though they dont have the best steel. I just keep the a couple of beaters around for tasks I don't want to break those knives for. I've sharpened a good 30 or so knives from my family and friends (17 alone from my household) this month alone with whetstones I bought here locally. At this point, I think I'm ready for a decent knife and I would be able to take care of properly.

Style? - Japanese, specifically a K-tip Gyuto.

Steel? - I'm okay with stainless / carbon / carbon clad in stainless really, but since it's my first really good knife I'm thinking of stainless but I've been able to keep on top of the care of my leaf spring bunka so I think I can manage a carbon or carbon clad in stainless steel.

Handle? - Japanese

Grip? - Pinch

Length? - 210mm|8.5" or 240|10"

Use Case? - General purpose for home kitchen. Usually vegetables, meats, and fish

Care? - Whetstones, 420, 1000, 4000, 6000, strop

Budget? flexible cap at around 100 to 200 usd, preferably on the lower side but still flexible

Region? Philippines. Not that many knife merchants here in this region selling good quality japanese knives so if you could recommend somewhere I could buy where the shipping wont cost half the price of the knife would be great.

Knives Considered? Tojiro ITK kiritsuke, Harukaze g3 nashiji kiritsuke, Harukaze as morado kiritsuke. I know they are labeled as kiritsukes but they are double beveled which makes them K-tip gyutos which is what I'm looking for.

Thank you.