1st choice is a 150 to 180 petty. You can get some really good ones for $200 or under. Getting something used gives you a better value, but there's something to be said for a new knife. The Misono UX10 150 looks like a great deal for a great knife. The Konosuke HD2 180 also looks good. I have that knife in the regular HD blade and love it.
2nd choice is a 240 to 270 sujihiki. You can get something good for $200, but don't know if it'll "blow you away".
3rd choice is a better gyuto, which you probably use 80% of the time. $200 is a little light for a knife that you want to "blow me away." Masamoto KS or Konosuke HD, or something in that neck of the woods.
What's wrong with your Masamoto VG, which is one of the few knives with VG10 steel done right. With proper sharpening it should blow you away; it's a great knife by most any standard.
Which leads to the question of sharpening. Where are you with that?
Last edited by mano
on Tue Oct 08, 2013 2:24 pm, edited 1 time in total.