What type of knife(s) do you think you want?,
A laser gyuto that is easy to sharpen, not brittle, can take abuse in the workplace, balanced and preferably with a wide belly.
At least 240mmm
Why is it being purchased? What, if anything, are you replacing?
To replace my current knife, Kikuichi Warikomi Damascus Gyuto 240mm.
What do you like and dislike about these qualities of your knives already?
Aesthetics- Likes: Damascus, Rustic
Edge Quality/Retention- Likes: Sharp/1 week
Ease of Use- Dislike: Light, unbalanced, blade heavy
Comfort- Dislike: Western handle feels flimsy
What grip do you use?
What kind of cutting motion do you use?
Where do you store them?
Have you ever oiled a handle?
What kind of cutting board(s) do you use?
Plastic boards at workplace
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
At the moment just a 1k grit stone
Have they ever been sharpened?
What is your budget?
What do you cook and how often?
French, every working day.
Special requests(Country of origin/type of wood/etc)?
Prefer Japanese knives.
I don't mind the type of wood, as long as it doesn't require excessive maintenance.
I find D handles uncomfortable.