I'm looking for my first J-knive . I've looked around the forum and got some ideas but most of the discussed brands here I can't find in The Netherlands so that's why i've setup a new thread.
What type of knife are you interested in?
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
What length of knife (blade) are you interested in (in inches or millimeters)?
between 190mm and 210mm
Do you require a stainless knife? (Yes or no)
What is your absolute maximum budget for your knife?
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.)
just the normal stuff
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use?
What cutting motions do you primarily use?
slice, rocking, push-cut
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.)
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)?
don't really care, but I like the layered finishes
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
better handle shape
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
the longer the better
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Do you sharpen your own knives?
If not, are you interested in learning how to sharpen your knives?
Are you interested in purchasing sharpening products for your knives?
Hope this is enough information for an advice. Thanks in advance.