What type of knife(s) do you think you want?
Why is it being purchased? To cut Phily cream Cheese What, if anything, are you replacing? None
What do you like and dislike about these qualities of your knives already?
Aesthetics-10 Edge Quality/Retention-10 Ease of Use-10 Comfort-10
What grip do you use? Finger Point
What kind of cutting motion do you use? When cutting the cheese I rock and push
Where do you store them? The Saya that it came with
Have you ever oiled a handle? Everyday
What kind of cutting board(s) do you use? K-Type
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Have they ever been sharpened? Yes
What is your budget? Would like around 100 or less
What do you cook and how often? Sushi 7 days a week
Special requests(Country of origin/type of wood/etc)? Japan Traditional