Hi All, Ive been lurking, researching options for a new knife for the last few weeks\months and thought I was going to get the Shun premier chefs knife. I like the light damascus pattern and western handle but didnt love the hammered look. The Shun Classic looks awesome but I dont like the handle. Then after looking around more over here I didnt see a lot of love for Shun but saw a lot of people saying Shun is hyped and overpriced and you can get much better for the same money. But I didnt see direct recommendations for the equivalent Shun chef knife. So..i still love the look of the shun premier but starting to look at other options including Konosuke and Hattori. Just became aware of the dave martell mamoth tooth handled knife which is amazing but out of my price range at this time Thanks !
What type of knife(s) do you think you want?
Why is it being purchased? What, if anything, are you replacing?
Looking to upgrade a 13 year old 8" Henckel chef knife made in spain.
What do you like and dislike about these qualities of your knives already?
Edge Quality/Retention- good
Ease of Use- bulky unbalanced
What grip do you use?
Where do you store them?
Have you ever oiled a handle?
No never had a knife that required oiling
What kind of cutting board(s) do you use?
Walnut end grain board - 2x18x22
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Currently use a small chefs choice pull through sharpener but plan to learn water stones eventually
Have they ever been sharpened?
What is your budget?
What do you cook and how often?
Meats, italian, grilling, 2x weekly
Special requests(Country of origin/type of wood/etc)?
Came here looking for a japanese knife and noticed there seem to be several