What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
1 x Chef 8inch 1 x Santouku 8inch 1 x Parin/Utility 4.5-6inch.
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wood handles with resin or treated handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
See above.
Do you require a stainless knife? (Yes or no)
What is your absolute maximum budget for your knife?
7-800 Aud for all 3 knife

Do you primarily intend to use this knife at home or a professional environment?
For home use.
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.)
slicing vegetables, chopping vegetables, mincing vegetables, slicing meats filleting fish, trimming meats, and cutting fruits!
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I'd say mostly the hammer grip and sometimes the bladegrip.
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.)
errrr chopping and sometimes rocking.
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.)
Better edge retention, same weight, better aesthetics (damascus) and wood handles similar to shuns, scratch resistance
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)?

Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Same/similar weight to global.
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)?
umm better food release
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.)
Do you sharpen your own knives? (Yes or no.)
Yes. Spyderco sharpmaker is what I use
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
I am not too bad with a whetstone
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
A ceramic honing rod would complete me.

Overall I am looking for knife like the Miyabi birchwood but with Shun's resin wood handle!
Also please recommend me a place to buy with decent discount like Petersofkensington as I am looking to purchase other homewares.(Moving to a new place)

Thanks in advance.