A few years ago I did an impulse buy and got a Tojiro DP chef's knife. It was superior to my Henkels and Wustofs in every way: sharpened to a higher level, was easier to sharpen, and sliced better a month after sharpening than the Henkels and Wustofs did when freshly sharpened. I've learned that the Tojiro is considered a decent and affordable knife but by no means a great knife. Ever since I've wondered what I would buy in the $250-300 range (for a 240mm Gyuto) but there are so many choices that my eyes glaze over. How do ya choose?