What country are you in?
Thailand (I guess I'm ordering)
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
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)?
165mm seems nice
Do you require a stainless knife? (Yes or no)
Not really. Actually would like a clad knife rather than a bare carbon
What is your absolute maximum budget for your knife?
200$ maybe more in I could push it
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.)
Veg prep says it all
What knife, if any, are you replacing?
Not really would like to try a nakiri out
Do you have a particular grip that you primarily use? (Please click on this for the common types of grips.)
What cutting motions do you primarily use? for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Chop, push cut, rocking sometimes
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)?
Clad as said before (no bare carbon)
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Light nimble knife
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)?
Good chopping power, good food release might be nice
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Hinoki wood, synthetic bamboo
Do you sharpen your own knives? (Yes or no.)
Watched some of the nakiri reviews from mr knife fanatic.
Very interested in the masakage yuki