Background info: I have been researching what knife to get for my first "real" Chef's knife for about 4 months now. At first I was fairly set on a Global G-17, but then doing some more research I learned that I could get better quality for cheaper. I then settled on a Tojiro DP, then read another few recommendations from another forum (not mentioning any names) and settled with a Richmond Artifex.
I literally was about to purchase the Artifex tonight from CKTG when I stumbled upon this forum and saw how their quality fluctuates drastically. Now I'm stuck between: Tojiro DP, Fujiwara FKM, CarboNext KC-7, Kagayaki KV-7, a Gesshin Stainless, or just wait, save, and get a good ol' Victorinox to hold me over and practice sharpening/knife skills on.
With that being said:
What country are you in?
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
My first knife, so no real preference. Probably Western for simplicity.
What length of knife (blade) are you interested in (in inches or millimeters)?
At least 10" or 240mm, I'm only 5'5" with med/large sized hands, but don't want to be stuck wishing I had a longer knife.
Do you require a stainless knife? (Yes or no)
What is your absolute maximum budget for your knife?
$200, but I have NO sharpening materials either.
Do you primarily intend to use this knife at home or a professional environment?
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Slicing, chopping, mincing veggies and meats. Probably no boning or filleting with it though.
What knife, if any, are you replacing?
6" Pampered Chef Chef's Knife... (recently married, it's my wifes, I swear!)
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch, the occasional Point
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Rock, Slice, Walk
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Comfort, a bit heavier, better handle material, better handle shape
Easier to sharpen, better edge retention, less wedging
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood (not endgrain) and synthetic
Do you sharpen your own knives? (Yes or no.)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes, but not if I will ruin a $150 knife.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
TLDR; What are your recommendations for a 240+mm gyuto, for med-lrg hands, first time sharpener with no sharpening equipment, for under $200?