New Member here and while fun, I am exhausted at all the info there is so I hope some of you can help (no, I know you can help actaully... )
Hope this is an OK spot for the post
What type of knife(s) do you think you want? An all purpose Japanese knife (Western Gyuto?) and probably a paring knife
Why is it being purchased? What, if anything, are you replacing?
Good friends got married. (I married them actaully)
They have crap knives. I know they (certainly he) will be ecstatic to get a fantastic Japanese knife but it needs to be good for broad use. The bride is tiny and if I don't buy them a paring knife to boot, my wife will be bent as I can't get her to use anything else (I swear she'd slice thanksgiving dinner with it if it were her task). Plus it's good for the couple to have one.
What do you like and dislike about these qualities of your knives already?
Aesthetics- I want the knife to be somewhat unique but this is least important. By nature it will be given it's japanese.
Edge Quality/Retention- This is very important. I don't trust they will, nor do I want to burden them with having to, babysit the knife if it won't hold the edge.
Ease of Use- They are not high caliber chefs, so on the easy side but not afraid to let them grow into it a bit.
Comfort- Again, not professionals with the knife in hand all day, so it's not critical, though the handle should feel good so the it's love at first site/feel
What grip do you use? They are Right handed
What kind of cutting motion do you use? They cut stuff.
Where do you store them? This can come second but it will certainly be a block or magnet(?)
Have you ever oiled a handle? No
What kind of cutting board(s) do you use? Wooden.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Nothing. He has all sorts of sharpeners for other tools, he is a carpenter.
Have they ever been sharpened?
What is your budget? It looks like I can get a great knife for between $100-200 and then a great pairing knife for less, but the ranges are huge and the differences are hard to tell.
What do you cook and how often? Lots of veggies, fish, pork, some beef.
Special requests(Country of origin/type of wood/etc)?