What type of knife(s) do you think you want? Gyuto
Why is it being purchased? What, if anything, are you replacing? Sabatier purchased early 1990s. Well used and cared for, but up for something new.
What do you like and dislike about these qualities of your knives already?
Edge Quality/Retention- OK
Ease of Use- like second nature by now.
Comfort- see above
What grip do you use? normal
What kind of cutting motion do you use? French
Where do you store them? in drawer with guard
Have you ever oiled a handle? no
What kind of cutting board(s) do you use? maple
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? steel, but willing to adapt
Have they ever been sharpened? i've sharpened them regularly myself since purchase.
What is your budget? not unlimited, but not necessarily limited.
What do you cook and how often? cook daily. learned in fine dining/michelin level, but have been out of the business for years.
Special requests(Country of origin/type of wood/etc)? nada.