Summary: beginner, looking for 2 Knives, I care more about them being sharp than any other factor ~$500 total
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)?
Based on what I've read on this forum
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)?
Gyuto - at minimum 210mm
Nakiri - leaning towards 165mm but don't care
Do you require a stainless knife? (Yes or no)
no - but given my inexperience I'm guessing it makes sense to have one
What is your absolute maximum budget for your knife?
looking to keep my total budget under $500 but it's flexible
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.)
Mostly cutting chicken (some beef), vegetables and fruits
What knife, if any, are you replacing?
I have a cheap set of international Henkels and one 9' Henkels TWIN profection which I mostly use
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Hammer, but I guess I should learn pinch
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.)
Mostly Draw, some push-cut and slice
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 want much sharper knives
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)?
don't care too much but I think I'd prefer not to have a wood handle
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
don't know enough to say
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)?
easier to sharpen would be nice, but I care more about how it cuts
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
care more about it being sharp than how often I have to sharpen it
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, bamboo (but I can buy new ones)
Do you sharpen your own knives? (Yes or no.)
Yes, using a rod and I'm no expert
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.)
Looking for knives that will last me 10 to 20 years and be razor sharp with proper maintenance. I'm open to suggestions on cutting boards and knife sharpening equipment as well.