Hi there! I'll fill out the questionnaire below, but the short version is that I'm looking for recommendations for a 180-ish nakiri in the sub-$200 range. Your input is appreciated!
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?
I like the ergonomics of Shun handles, and would like something similar. I'm not crazy about the standard Wusthof grip for this style of knife, but I also don't want a straight circular or octagonal cylinder. Rounded edges are good.
What length of knife (blade) are you interested in (in inches or millimeters)?
Do you require a stainless knife? (Yes or no)
"Require" is a bit strong, but I don't want it to be ruined if I forget and leave it on the counter for an hour.
What is your absolute maximum budget for your knife?
Preferably under $200, and preferably including shipping to Canada if it's not available domestically.
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?
I'm vegan, so I'm almost exclusively cutting vegetables (slicing, chopping, mincing).
What knife, if any, are you replacing?
An old supermarket-quality Henkel chef's knife.
Do you have a particular grip that you primarily use?
What cutting motions do you primarily use?
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.)
Obviously just about anything will be better than what I have now, so I've answered these questions more in terms of the qualities I want as compared to other nakiris.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
I would like it to look like it costs as much as it does, but beyond that I'm pretty flexible.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Handle comfort and balance are important - I want that "extension of my arm" feeling.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
I want something with a very straight bottom (for less accordioning) and a slight curve at the tip. Again, I like the shape of Shun nakiris - I would probably get one if they were a bit longer. I don't want a nakiri with an aggressive curve - if I did, I'd buy another chef's knife.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
No particular requirement.
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Do you sharpen your own knives? (Yes or no.)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I sharpen my knives with a Chef's Choice 4643 manual pull-through sharpener. I am not interested in investing the time and money required to start using stones.
If you don't have any suggestions that meet my exact criteria, I'd also be interested in suggestions for a 165 mm that you think would be a better choice than the Shun classic.