LOCATION
What country are you in?
United States
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
I'm looking for a veggie/fruit knife and a boning knife to handle chicken. I've been really looking at cleavers, nakiri, honesuki, and pettys.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either is fine
What length of knife (blade) are you interested in (in inches or millimeters)?
I'm open to anything under 9"
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
Trying for around $60 each or $120 total
KNIFE USE
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.)
Fruit prep and veggie slicing. The other one will be for cutting chicken joints. After my wife pregnancy she has to go on a boiled chicken diet for a month, so I'll be doing a decent amount of birds.
What knife, if any, are you replacing?
Some crappy Walmart stuff
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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.)
Just looking for sharp and effective knives. Looks are a plus.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Maple Edge grain for fruits/veggies and poly boards for meats
Do you sharpen your own knives? (Yes or no.)
Yes, I have an Edge Pro Apex
SPECIAL REQUESTS/COMMENTS
Sorry I'm still a bit of a noob to this forum and knives, but I'm learning day by day and I still have all my fingers. Also I have a Mac Pro 8.5" chefs knife, but I don't know if I want to do a lot of chicken work with it.