I am right handed
I know how to use a steel and have sharpened with a stone, but not in a long time. I don't mind doing the work and relearning
I typically push cut
I don't have a preference re Stainless or not. I really want something that cuts well and has some heft to it. Although reading your board, it seems the Japanese knives are typically thinner. So I'm willing to try doing something different
No preference on handle as long as it fits my hand (I'm 5'9, so my hand size is normal for an American)
I'm ok spending money on high quality
In reading your board, it appears the most recommended knives are all out of stock. When do you expect to get back in stock the Takeda, Moritaka, and Tanaka Gyuto 270mm? Presuming these are your recommendations based on the above.
What I would like to start with are 3 main knives I use. One is comparable to the Gyoto's (A chef knife), the other two are a fillet knife and a paring knife. I have others but don't use them as often as the ors listed. I think I would also like a cleaver like knife. I love the look of the Damascus steel and the designs on these, and have read and seen these done with steel in the middle wrapped with stainless. I'm learning enough to be dangerous!
What I don't want to do is buy something expensive and not like it. I don't mind spending money, but don't like wasting it.
No problem posting in the forum. That said, I appreciate the personal touch and I'm sure with knives, like opinions, everyone has one.