Which knife as a gift for mom?
She has a drawer full of crappy chef's knives that I was going to sharpen for her, but I'd rather get her a nice knife to replace them. She's doesn't cook frequently, and this will likely be the only knife she uses, so I was leaning towards a Global G-2 as a good all-around performer. I also saw a recommendation for the SX-2 Granshe. I'm looking to spend $100. I also have Amazon Prime so the free shipping there would be a nice perk, but overall, it's not that important.
What country are you in?
USA. Need delivery by Christmas; I don't mind buying from a reputable dealer in Japan or Europe.
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?
Doesn't matter, just needs to be comfortable for a non-chef, relatively small woman's hand
What length of knife (blade) are you interested in (in inches or millimeters)?
Do you require a stainless knife? (Yes or no)
What is your absolute maximum budget for your knife?
$125, preferably $100 plus shipping
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 (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Unknown, I'll be happy to teach her if anybody has a recommendation
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Unknown, same as above
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Stain resistance and as little maintenance as possible
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Simplest knife for a beginner who won't be researching or practicing
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
As long as possible
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood only, I believe
Do you sharpen your own knives? (Yes or no.)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
No, I'll do them for her when necessary, but it would be probably years in between. I'm also very much a beginner.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)