A little background:
I've always been into knives, just not kitchen knives.
I'm pretty good at sharpening with my Edge Pro and setting the secondary bevel with my Spyderco Sharpmaker.
We received a set of Hoffritz knives when we got married over 20 years ago.
They're some sort of SS, Western handles, and ground relative obtusely.
They don't sharpen up that easily, or retain the edge for that long.
So, I've been wanting to try a thin angle Gyuto with a Wa handle for a while now.
Here's the standard questionaire:
What type of knife(s) do you think you want?
Just 1 Gyuto to start out. I cut in a rocking motion so I'd prefer some good curve to the blade.
Why is it being purchased? What, if anything, are you replacing?
See above, my Hoffritz knives.
What do you like and dislike about these qualities of your knives already?
Aesthetics- OK, but I'd rather have a Wa handle for different grips plus I think they look better
Edge Quality/Retention- Current Hoffritz knives are adequate at best
Ease of Use- OK, but, as always, they could be sharper
Comfort- I'm not a fan of the blocky, harsh edge western handles
What grip do you use?
Mostly hammer grip, but I'd like to experiment with different grips. Hence the desire for a Wa handle.
What kind of cutting motion do you use?
Where do you store them?
Wood block hanging on the wall with individual slots
Have you ever oiled a handle?
No, never needed to.
But I don't have a problem doing it if the rest of the knife meets my requirement
What kind of cutting board(s) do you use?
Usually, Rock Maple, occasionally, other small wood or plastic cutting boards
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
I usually touch up on the Spyderco Sharpmaker.
But I'd like to learn to use a honing rod.
We have a grooved one, but I've read that these aren't that good for Japanese blades
Have they ever been sharpened?
Yes. I had the edges thinned out a while back, and I've kept them up with the Sharpmaker and Edge Pro
What is your budget?
$100 give or take for the Gyuto.
I'll follow up with a parer and a mid size Petty in the future
What do you cook and how often?
I'll mostly use it for veggies, occasionally, beef.
At most, I'll use it 3 or 4 times a week.
Special requests(Country of origin/type of wood/etc)?
I want it to look nice, not blingy, so a tasteful damascus cladding is OK.
Also don't mind the look of that black, unfinished steel some blades have at the spine side.
Also, I don't mind if the core is High C non-ss (or for that matter, the entire blade).
Not too picky about the handle material, as long as it's durable, comfy (Wa), and well sealed around the tang.
My main criteria is ease of sharpening, and edge holding.