What type of knife(s) do you think you want? Chefs knife
Why is it being purchased? What, if anything, are you replacing? Cooking, prepping veggies and meat. Victorinox chefs knife
What do you like and dislike about these qualities of your knives already?
Aesthetics- pretty important
Edge Quality/Retention- most important
Ease of Use- meh
What grip do you use? I don't know.
What kind of cutting motion do you use?chop with heel of blade
Where do you store them? Want to get mag strip
Have you ever oiled a handle? No
What kind of cutting board(s) do you use? Oak
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Pull through
Have they ever been sharpened? Yes
What is your budget? Less than $200
What do you cook and how often? Grill and braise meats. 4 times week
Special requests(Country of origin/type of wood/etc)?no
Want a high quality chefs knife to be my main go to knife. I'm not experienced at sharpening, but I'm not opposed to taking good care of this knife. Been looking at Japanese knives for a while. Can't make sense very well of all the options. Want something that looks great and works well. Thanks!