What type of knife(s) do you think you want?
A 240 gyuto, or a 210(or shorter, even) gyuto/santoku paired with the Tojiro ITK breadknife for cutting sandwiches and large melons.
Why is it being purchased? What, if anything, are you replacing?
I am switching duties at work to running the sandwich station and doing prepwork for every other station(yay knifework). My trusty Tojiro DP 210 has been good to me, but I think I could find a slightly better fit.
What do you like and dislike about these qualities of your knives already?
Aesthetics- Fine by me. Ugly from day 1, no need to pamper it.
Edge Quality/Retention- Also acceptable. Not fantastic, and it is a bit chippy.
Ease of Use- I mostly don't like the balance point on it, and the length. It's too short for some tasks(like big heads of leafy greens or large melons, a daily occurance). The balance point it right in the bolster, which I don't like, I want the balance point in front of the bolster.
Comfort- It was not comfortable, but I fixed it. Willing to do that again.
What grip do you use? I use them all. I like western handles best, but am open to the Wa side of life.
What kind of cutting motion do you use? All except rocking. I don't need a guppy belly.
Where do you store them? In a plastic knife holder, on it's side, out of the way. I typically take my sharps home daily in a bag, and weekends they live on a MagBlok
Have you ever oiled a handle? Yes.
What kind of cutting board(s) do you use? At work, poly. No choice, it's what the line is. At home, Boardsmith.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Strops. I don't maintain during a workday, because I take my knives home every day.
Have they ever been sharpened? No.
What is your budget? Here's the problem: $200. If I get the bread knife, I'd need to include that in the budget. I just work with a bunch of hooligans and I can't afford to replace a pricier one, and they will screw with/walk off with/hide/etc my knife. There is no helping it. Imagine I work with a bunch of Capuchin Monkeys--so $225 is the total imaginable ceiling.
What do you cook and how often? Haute Cuisine ala Gastro-pub-grub, by way of a Morrocan-Jamaican influence. Just kidding. It's cafe food.
Special requests(Country of origin/type of wood/etc)? Thin! I like them thin.