I am in the process of moving to a new home in less than a month where I can resume cooking on a normal time (our crackerbox apartment leaves a lot to be desired. That being said, I spent a lot of time/focus on the kitchen and making it functional because I love cooking.
I had done a lot of research (so I thought) in looking at starting to piece together some GOOD functional knives. (In comparison to what I use now) I currently have about a set of Chicago Cutlery Insignia 2s or something like that.... I said in comparison because I feel that they are more like baseball bats than knives in many of your eyes. I have always kept them in good condition when compared with friends and family, and was always very picky on who could use them.
I have been to a few local places to try out different styles etc and found that I liked how the Shun Fuji line fit in my hand and how they performed. I had a chance to pick up a 6" Fuji which had basically never been used for $40 and have been using it, and I cannot believe I wated that long thinking my old knives were "sharp"
I have been used to an 8.5" chefs from the CC set, so the 6 seems small in comparison. Had been looking at going to the 10" Fuji then I stumbled on this forum and started reading. Apparently my self-education was not going to lead to a good decision. That being said, I do like the grip and how it feels in my hand.
There are not many places around here that get into the Japanese knives that I can get a feel for etc. Looking for some suggestions, see below responses:
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)? - Chef's, Gyuto
Are you right or left handed? - Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese I think (does this more closely compare to the Fuji?
What length of knife (blade) are you interested in (in inches or millimeters)? Had been thinking between 9.5" and 10.5" so say the 240mm range?
Do you require a stainless knife? (Yes or no) - Not required, also not restricted
What is your absolute maximum budget for your knife? - I cannot see myself spending above $400 which I believe puts me somewhat in the "entry" level in this crowd
Do you primarily intend to use this knife at home or a professional environment? Home
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.)
Aim to have this be my go-to knife. I have a fair understanding of what limitations are between the different types. Alot of slice/dice/mince veggies, slicing meat.
Not looking to break bones or super fancy things, mostly the basics as expected.
What knife, if any, are you replacing? Chicago Cutlery 8.5" chefs (now using Shun Fuji 6" chefs, looking for advise or comparisons to going with the 10" fuji)
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Most comfortable with pinch grip, some hammer depending on the task.
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.) Slice, Rock, Draw
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.) Sharp, fairly low maintenance, holds edge well, can be sharpened fairly easily
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)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)?
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Wood End grain mostly, I plan on exclusively using this knife and keeping it on that only.
Do you sharpen your own knives? (Yes or no.) Not currently, but am going to also be investing in stones as well.
If not, are you interested in learning how to sharpen your knives? (Yes or no.) Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.) Yes - any suggestions as to stones to pair would be nice as well
Judging by what I have gotten from my own reading, I am guessing that my budget will somewhat limit my choices especially when it comes to looks etc. ( I have seen some of the custom knifes in the pic threads... and am still cleaning up drool.)
I am not opposed to buying used (looks like the classifieds are fairly well used here as well, especially if it provides me with a little more bang for the buck. In that case, I may even be able to budget a bit higher if the value is there.
Forgot to add: I know I am going to be somewhat restricted to online purchases, but am also worried about not being able to handle it. I live in Minneapolis, and have only been to a few box retail type stores and gotten to hold the likes: Henckel, Whustof, Shun, MAC, Global....blah blah blah