What type of knife(s) do you think you want?
A wa gyuto with an edge length between 210mm and 230mm, the normal 200mm edges on "210mm" wa gyutos won't quite cut it. I don't want to carry more than one gyuto so it must be a "workhorse." Carbon or stainless is fine. I use my gyuto mostly for veg prep, bread knife takes care of squash, melons, etc.
Why is it being purchased? What, if anything, are you replacing?
I currently use a Richmond Ultimatum Stainless, it's really thick behind the edge and is very "wedgie," and just barely for my taste, I do a lot of very detailed prep.
What do you like and dislike about these qualities of your knives already?
Aesthetics-The Ultimatum in is really nice looking, I like the no nonsense aesthetic and the KS profile is very elegant
Edge Quality/Retention-Sharpens well, holds it well enough, I sharpen once a week
Ease of Use-That tiny bit of extra length makes a difference when making a fine brunoise of shallot, garlic, or fava beans (just as awful a job as it sounds)
Comfort-Really comfortable, eased choil and spine have spoiled me
What grip do you use?
Pinch grip mostly, sometimes modified based on the job
What kind of cutting motion do you use?
Where do you store them?
Saya in my knife roll
Have you ever oiled a handle?
Every time I sharpen
What kind of cutting board(s) do you use?
Poly at work
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
What is your budget?
What do you cook and how often?
Detail oriented fine dining. Tournant with a heavy emphasis on Garde Manger
Thank you very much for your time and consideration. I am curious whether a laser is something I should look at, I've never used one. I'm currently considering the Mizuno Blue #2, Gengetsu semi stainless, Gesshin Hide Blue #2, Konosuke Fujiyama (which steel?), or the usual laser suspects.