What type of knife(s) do you think you want? I was thinking either a Petty or a Suji would make a good second knife. I just bought one of Devin's ITK 240 Gyutos. Absolutely love it (Is this what your first hit of crack is like, because I could see getting addicted rather easily).
Why is it being purchased? What, if anything, are you replacing? I have an old set of Henkel 4 stars that I have beat on since 1980 (they were wedding presents).
What do you like and dislike about these qualities of your knives already?
Aesthetics- Polypropylene and stainless - what aesthetics?
Edge Quality/Retention- The only comparison I have is to my DT ITK Gyuto and there is none.
Comfort- They were ok using a hammer grip, but I feel they are not high enough to comfortably use a pinch grip
What grip do you use? Pinch
What kind of cutting motion do you use? Push-Cut, Chop, Slice
Where do you store them? Block
Have you ever oiled a handle? Nope, polypropylene and oil are not a good combination.
What kind of cutting board(s) do you use? Had an old Boos board that warped, just got a couple of BoardSmith boards
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? I have used rods simply because that is what I have.
Have they ever been sharpened? Yes.
What is your budget? $300-$400
What do you cook and how often? Beef, chicken, fish, veggies, pasta (you name it) 5-6 days per week
Special requests(Country of origin/type of wood/etc)?
I really enjoy cooking (my wife admits we would have starved to death if it had been left to her), but up to now have just used my old Henkels. We redid the kitchen and while doing it, I discovered the forum while looking for cutting boards. After lurking a while, I decided that I really wanted to try an upgrade and when Devin's Gyuto became available, I decided that that would be a good Christmas present. Well, after using it, I admit to being hooked; the difference is amazing. Since my wife owes me a birthday present also (my birthday is actually Christmas day, don't get me started...) I decided that a good one would be a second knife. I was thinking that the next most useful would be a Petty, although I like the idea of a Suji also. I believe that there is a 150mm Petty by Devin available at CKTG that looks very nice. It would be my first wa-handled knife which I think will be ok, as I have tried Shuns at Williams-Sonoma and didn't get any bad feelings about them. Any ideas on this or other knives and opinions on relative usefulness of Petty vs Suji would be very welcome.