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?
What length of knife (blade) are you interested in (in inches or millimeters)?
Do you require a stainless knife? (Yes or no)
What is your absolute maximum budget for your knife?
$500 incl delivery, hopefully will have change for a cutting board
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?
All-round chef knife, wont be cutting bone or anything. will probably get a deba and petty in due course.
What knife, if any, are you replacing?
whustoff chef knife
Do you have a particular grip that you primarily use?
What cutting motions do you primarily use?
Open to learn better technique
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.)
I am after a beautifully crafted piece that will make cooking even more of a joy. it should have good edge retention as I have not yet learned to use japanese stones (have pro *** knife sharpeners nearby) and would Ideally be not too fragile.
I like octagonal handles and particularly like the look of burnt chestnut but I am open to anything really.
I do not like damascus but I really like that 'hamon line' look that you get from cladding or other manufacturing techniques.
I was originally looking at the Gengetsu 240mm Gyuto until they all sold out.
I am open to full carbon knives but would like some advice as it will be a knife I use every other day in the kitchen
I must stress that the most important thing to me in this knife will be the level of craftmanship.
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
I will purchase a good board to use this knife with
Do you sharpen your own knives? (Yes or no.)
No, there is a professional japanese knife sharpener nearby
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes. verry. just not on this knife, maybe on some old junky knives
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes in the future
Thanks for any recommendations you guys can make. I am keen to check them all out.