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 and Gyutos
Are you right or left handed?
Yes. Err, I mean, right 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)?
210mm, maybe up to a 240mm
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?
Slicing, Chopping, and Mincing Veggies. Slicing Meats, Some light poultry cutting, but trying to avoid bones, Trimming meats
What knife, if any, are you replacing?
Not sure of the brand as I left it at home and am at a three month internship without a knife! An 8" chef's knife that's probably comparable to a Victorinox Fibrox
Do you have a particular grip that you primarily use?
What cutting motions do you primarily use?
Push cut, Slicing, Pull Cut, Rock
What improvements do you want from your current knife?
Better aesthetics. I really prefer wooden handles, but they aren't all I'm looking for in a knife and there are some classy blades with a regular black western handle on them. I love the Damascus/Hammered/Layered looks and wouldn't mind having it, but not a huge deal. Mainly, I hate the big stamp branding on a lot of the cheap knives - a few nice japanese characters or something simple is usually nice.
Comfort. I'd like a nicely balanced knife.
Ease of Use. I'd like to be able to use it out of the box. I don't want to have to worry about wiping it constantly (although I probably will wipe it constantly) for fear of stains. Wedging sounds unpleasant.
Edge Retention. I'd like it to last, but honestly I'm not sure on this one. My initial reaction is six months, but if I learned how to sharpen, which I plan on doing, I'd go down to one or two months.
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Do you sharpen your own knives? (Yes or no.)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes. Will practice on other knives I have first though
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes. Exclusive of the budget quoted above.
I have two roommates who are both also into food and cooking. They are quite kitchen savvy and respectful of my things. That being said, they will be using my knife, and I'd prefer that the chip-risk is relatively low just to avoid some heartache. On the other hand, I know that nicer, Japanese knives tend to be harder steel, and I do want a nicer knife, so I'm looking for a balance here.