Hi all.... I am in need of advice. Before getting into the questionnaire, there are a few important factors in my answers below.

First, I have ADHD, inattentive mostly, so this means I tend to get distracted and forget to do some really basic things, like wiping off my knife as soon as using it, and it also means it takes me much longer for most tasks, and this includes chopping and what not.

I am a much more functional person than aesthetic, but I did get a Shun Premier 5.5 inch Nakiri (first nice knife...yeah I know, but didn't know this sub existed) and I love the look of it. So yes, I would like something kinda pretty.

I was thinking a gyuto, but it isn't something that I am married to.

1. Style? - Japanese or Japanese fusion
2. Steel? - stainless or carbon clad in stainless. I have ADHD and there will be times that I forget to clean it immediately
3. Handle? - not sure on this one. Something that is comfortable to hold and use with a pinch grip for an hour. Also, ADHD thing so durable.
4. Grip? - pinch
5. Length? - 210 and above
6. Uses? - so, this is really niche stuff. It will never go near anything with bone as I have a boning knife that I use when breaking down chicken.
   1. Cutting noodle dough will be the number one use. My current hyperfixation is making noodles, and to get the proper width for udon, you need to cut them by hand. I found that the thin edge works so much better than the typical edge of a western style knife as I have tried both my Shun Nakiri and a sharp no name western chef's knife, and the Nakiri definitely does a better job. I'm guessing the angle is better because it is less surface area. The western chef's knife pushes the dough out when pressing down, thus makes getting a consistent size noodle near impossible. But I also want something that is going to be able to do other jobs like...
   2. Chopping/slicing large produce, mainly collard greens
   3. Slice raw boneless pork loin to create thin cutlets. On this one, we make tonkatsu pretty often and I buy a pork loin and create the (thin) cuts myself as it is cheaper to buy this in bulk, cut it up and freeze than it is to buy piecemeal.
7. Care? - I'm going to pay to get them professionally sharpened. I usually put my knives through a pull through (very gently) right before each use. Not sure I have the brain power to learn how to use a whetstone presently. 8. Budget? - $100 - $200