-What country are you in?
-What type of knife are you interested in (e.g., chefís 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?
-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.)
I do serious amounts of mostly prepwork in a professional kitchen and also cater. I will use this professionally for mostly vegetable and herbs. Tons of veg. Tons. But also slicing and pretty much anything you would use a gyuto for.
-What knife, if any, are you replacing?
Currently using a very old Victorinox Rosewood handle chef knife which I would like to retire to my home kitchen. I have a Mercer from culinary school which I will probably bring back to use as a beater.
-Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
-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.)
I honestly use all of them depending on what Iím doing. Less rocking and more drawing these days. But still.. every single one of those. Less ďchoppingĒ though since I donít have a good thin japanese knife currently. I donít want something with no belly whatsoever. Thatís for sure.
-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)?
Fit and finish is important, as is edge retention. General performace is going to be the most important thing. And something that can hold up to some heavy use (no I donít mean cutting through bone or anything)
-Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Nothing extreme in either direction. Definitely not a super light knife though.
-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)?
All of these things?
-Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Again this is pretty important, but I donít know how to put a time frame on it.
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes? I mostly use plastic but also wood.
-Do you sharpen your own knives? (Yes or no.)
Yes. I use the Edge Pro system but Iím not great with it. One thing I'm concerned with is asymmetrical sharpening. I can learn, but something like a 90/10 kind of scares me.
-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 really like my Mac Pro paring knife. Considering a Mac Pro gyuto but that's kind of a safe option. Some other considerations have been Hattori FH, Fugiwara FKM, Akifusa, Hirmoto G3, and the Richmond Artifex. Open to anything though.