A few months ago I had a GAS about knife, ut i found myself reasonable and bought a cheap chef knife at IKEA (210 siltbar) and an small double stone. I intended to learn sharpening before getting a real J knife, but my combination stone was to small and I didn't flattened it so 1000 grit would need hours of flattening now 
Now i'm still nor very good at sharpening but I decided to go and get a Gyuto.
Her we go for the questionnaire :
LOCATION
France
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
210 Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Never tried Japanese handle, Idon(t know if I'd like it
What length of knife (blade) are you interested in (in inches or millimeters)?
210. I was also looking at 240, but my current board is quite small (13'' x 10") and I never had 240 knife
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
130$ but less is possible
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home cook only
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.)
lots of vegetables, and a bit of meat (poultry, pork, veal or beef)
What knife, if any, are you replacing?
Ikea Slitbar 210 mm
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Beginning with pinch grip
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.)
Push cut often, trying to learn rock motion, and slid for some meat or fish
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.)
Lighter, easier to sharpen
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)?
Not particularly inters tested in this
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Don't know
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)?
Yes
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Yes
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
classic wood, end grain board to come
Do you sharpen your own knives? (Yes or no.)
Yes, Ninawa SS 1000 grit, and a small 3000
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.) Yes maybe a 3000 or 4000 stone
I first looked at Fujiwara FKM and Misano molybdenum as entry level.
Then a bit more expensive, Misono 440 may be nice, but is it worth 40$ more?
What you guys think about this knife?
Now i'm still nor very good at sharpening but I decided to go and get a Gyuto.
Her we go for the questionnaire :
LOCATION
France
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
210 Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Never tried Japanese handle, Idon(t know if I'd like it
What length of knife (blade) are you interested in (in inches or millimeters)?
210. I was also looking at 240, but my current board is quite small (13'' x 10") and I never had 240 knife
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
130$ but less is possible
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home cook only
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.)
lots of vegetables, and a bit of meat (poultry, pork, veal or beef)
What knife, if any, are you replacing?
Ikea Slitbar 210 mm
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Beginning with pinch grip
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.)
Push cut often, trying to learn rock motion, and slid for some meat or fish
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.)
Lighter, easier to sharpen
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)?
Not particularly inters tested in this
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Don't know
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)?
Yes
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Yes
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
classic wood, end grain board to come
Do you sharpen your own knives? (Yes or no.)
Yes, Ninawa SS 1000 grit, and a small 3000
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.) Yes maybe a 3000 or 4000 stone
I first looked at Fujiwara FKM and Misano molybdenum as entry level.
Then a bit more expensive, Misono 440 may be nice, but is it worth 40$ more?
What you guys think about this knife?
