I've found myself in need of a chef's knife, and after much research have come to the realization that I'm going to need a bit of help finding the right (Japanese of course) replacement. in proper questionnaire format:
USA, near the Charlotte, NC area
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)?
I don't think anything too far above 8 in would be comfortable, though I'm open to try something.
Do you require a stainless knife? (Yes or no)
I would rather my knife be carbon, but again, I can give other suggestions a shot
What is your absolute maximum budget for your knife?
This is the troublesome bit. I can spend a max of about $100, but would prefer something in the $50-70 range.
Do you primarily intend to use this knife at home or a professional environment?
Quite a bit of both
What are the main tasks you primarily intend to use the knife for
vegetable cutting mostly, but I need a solid multi-tasker.
What knife, if any, are you replacing?
A JWU standard issue mercer 8" chef knife, though my current multi-tasker is a cheap Chinese cleaver
Do you have a particular grip that you primarily use?
What cutting motions do you primarily use?
Push cut and drawing mostly
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.)
Mostly not being lost to the abyss and overall quality - I don't have the experience to know too many specific characteristics I like. It does need to be sturdy, but I definitely don't mind high maintenance if I'm getting a better knife.
Better aesthetics ?
I find things like damascus/hammering a bit...much. something simple and traditional with just a few engravings will suffice.
Not much to say here - I've held quite a few knives and been bothered by few.
Ease of Use
Easy sharpening would be nice since I'm still learning.
Edge Retention ?
I'd place this ahead of ease of sharpening
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?
so two quick questions so I don't just flood this whole forum with more question threads - I've seen decent looking knives with black blades - I believe I've heard this is just the blade not being polished for those who don't care, but I'd like to know If this is ever going to matter for anything but aesthetics. Also, how am I supposed to safely transport my knives including those more difficult to find guards for like my deba?