New house, new knife

[rebelpixle]

1)Pro or home cook?
Former professional, now just home

2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.)
Was originally going guyto or tall nakiri, but open to everything.

3) What size knife do you want?
180-210mm depending on style

4)How much do you want to spend?
About $250

5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
Preferably stainless clad over high carbon

6)Do you prefer Western or Japanese handle?
Don’t care, I have owned and used both

7)What are your main knife/knives now?
Junky Amazon set that’s functional. Formerly had a 240 yuki guyto(issue was its too long) and an AS 210 kanehide gyuto(too short knuckles hit board)

8)Are your knife skills excellent, good, fair?
Excellent

9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?
Push pull> chopper> rocker

10)Do you know how to sharpen?
Yes

Please also add any additional pertinent information that can help everyone with suggestions.

In a perfect world I would like a taller yuki 210 guyto or a slightly bigger in every demotion yuki nakiri. I really like the first impressions of the Yoshimitsu white #1 tall nakiri and haven’t found any taller 210 guyto’s really. Knife is 100% for home use and honestly mostly vegetable prep. Heavily looking at nakiri’s mostly because I’ve never had one and my cutting style I think would leave really well towards them, but I can never count out guyto’s. This may sound like I’m already leaning in a direction, but I’m honestly open to looking at everything! Shoot me your recommendations.

[Kerneldrop]

Here's a tall 210mm Gyuto I'd like to have: https://www.chefknivestogo.com/mabl2nagy21.html

Here's a Nakiri I just purchased: https://www.chefknivestogo.com/niwh1kuna17.html

Kiritsuke b\c why not: https://www.chefknivestogo.com/yaginahaenki1.html

[Kekoa]

How tall would a gyuto have to be for it to be comfortable for you? I have a Yoshimitsu Fugen gyuto that is just about 52mm that I am a fan of. Mine is White #1 steel, they have Blue #2 and Super Blue options as well, all similar height. They do have a bit of belly to them if that factors in, and being hand made in a small shop at fairly low price points, some of the consistency can be just a bit here and there, mostly in terms of fit and finish.

Other gyutos that come to mind are the offerings from Shiro Kamo and Matsubara. Those are both worth a look.

You might also be interested in taking a look at a Chinese cleaver, they are perhaps best wielded a bit differently, I use basically a two finger pinch grip (correction, I meant three finger, pointer, middle, thumb) but are basically like a tall, long Nakiri.

[TheLegalRazor]

The Matsubara Wavy Face Blue #2 is 59mm tall.

https://www.chefknivestogo.com/mawafabl2gy22.html

The Yoshimitsu you're looking at is an excellent value, but it's clad in iron. The Matsubara Blue #2 Nashiji Tall Nakiri is clad in stainless.

https://www.chefknivestogo.com/mabl2wafatan.html

[Kerneldrop]

Hard to get taller than this:
https://www.chefknivestogo.com/mav7tagy24.html