Could you help a confused Swede? There's just to many knifes out there and I'm a picky consumer.
What type of knife(s) do you think you want?
Stainless or semi-stainless 240mm Gyuto with a western handle.
Why is it being purchased? What, if anything, are you replacing?
I have an old 210mm Tojiro Gyuto (I've had it since 2003, still works great) as my main knife, I want something bigger and nicer.
What do you like and dislike about these qualities of your knives already?
Aesthetics - Minimalistic - nothing flashy. Maybe something small that could set it apart.
Edge Quality/Retention - Important, but not uber-important.
Ease of Use - I want a stainless / semi-stainless.
Comfort - This one is important, I cook every day. I want it to be as light as possible without being to thin and flexible (no laser, something in between).
What grip do you use?
What kind of cutting motion do you use?
Where do you store them?
Drawer with special knife "block"
What kind of cutting board(s) do you use?
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Have they ever been sharpened?
I have 500, 1000 and 5000 grit Japanese stones to maintain and sharpen my own and my families/friends knifes
What is your budget?
What do you cook and how often?
Everything, I cook from a different 'cuisine' every week. One week we have only Japanese, next week Italian, than Polish, French, Mexican, German etc etc etc. Fish (but I have Victorinox fillet knife), meat (I have Victorinox boning knife), lots of veggies'. I don't want a beater knife, I know how to handle knifes and I have backup Victorinox 220mm chefs knife for pumpkins and such.
Special requests(Country of origin/type of wood/etc)?
It doesn't really matter. Wood, micarta or compressed wood - as long as it doesn't look cheap and is comfortable.
I would like a flatter profile ('a la' Sabatier) and not to high at the heel.
I've looked at:
Kikuichi TKC (CarboNext looks to cheap, even if it's almost the same knife)
Sakai Takayuki Grand Chef
Masamoto VG - just not sure about the handle material since they changed "from Pakkawood to a resin handle called "Duracon", which they explain, is a dishwasher safe, durable and anti-bacteria" (JCK website) - who would put their Masamoto in the diswasher anyway
I forgot some other knifes I've looked at, but maybe you can comment on the knifes I've listed and suggest some other knifes.