what kind of chef's knife.
What country are you in?
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western but happy to try others
What length of knife (blade) are you interested in (in inches or millimeters)?
240 I think
Do you require a stainless knife? (Yes or no)
What is your absolute maximum budget for your knife?
Do you primarily intend to use this knife at home or a professional environment?
What are the main tasks you primarily intend to use the knife for
slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, trimming meats, etc.)?
What knife, if any, are you replacing?
Wusthof classic 16cm
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
What cutting motions do you primarily use?
What improvements do you want from your current knife?
Ease of Use
use the knife right out of the box; rock chopping, push cutting, or slicing motion; less wedging; better food release; easier to sharpen
Retention (i.e., length of time you want the edge to last without sharpening)?
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood or plastic
Do you sharpen your own knives? (Yes or no.)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
As I'm in Australia Ebay is a preferable site to buy a knife I think in terms of shipping ease etc.