What type of knife(s) do you think you want? Santoku or Gyuto - I have a cheap Santoku, I don't like the rocking action of traditional french chef knifes - no personal experience with a Gyuto.
Why is it being purchased? What, if anything, are you replacing? I have junk A $80 set.
What do you like and dislike about these qualities of your knives already?
Aesthetics- cheap feeling
Edge Quality/Retention- i don't think there ever was one
Ease of Use-
What grip do you use?
What kind of cutting motion do you use? Push-Cut, Chop, Slice
Where do you store them? Block
Have you ever oiled a handle? No
What kind of cutting board(s) do you use? Cheap paperstone - looking also to purchase end grain wood block
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? nothing but need to learn something
Have they ever been sharpened?
What is your budget? $150 for my first real knife.
What do you cook and how often? Meat, BBQ, Italian
Special requests(Country of origin/type of wood/etc)?
Love to cook but one area that is very lacking is my knives. Finally decided to spend the money to slowly piece together a set of better knives. First knife looking to purchase would be a general purpose knife - I'm not a big fan of the traditional french knife - too curved. I have a cheap Santoku that I enjoy. Gyuto seems like a flatter chef knife but larger then a santoku so has my interest. I truely don't know brands of what is good, Shun is a name the mainstream knows but seems frowned upon by those in the know. The Shun Premier Santoku 7" looks interesting but I would prefer something bigger but without the rake(is that the correct term) of a traditional chef knife.
To give an idea of future plans I would like to also get a boning knife and paring knife in the next 6 months or so to go with it. I believe these 3 knives will cover most of my needs but I'm sure as every other hobby I have or had, lust will set in to some degree and I'll want more.