What type of knife(s) do you think you want?
yanagiba / deba
Why is it being purchased? What, if anything, are you replacing?
home use, recreational
What do you like and dislike about these qualities of your knives already?
currently cutting sashimi with $10 knife, not looking too good.
What grip do you use?
What kind of cutting motion do you use?
interested in breaking down fish, and slicing for sashimi
Where do you store them?
Have you ever oiled a handle?
What kind of cutting board(s) do you use?
plastic cheap ones
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
What is your budget?
~$100, might stretch ~$150 all in
What do you cook and how often?
sushi, once a week
Special requests(Country of origin/type of wood/etc)?
I want to break down whole fish (1-3lb range), and slice for sashimi. If i only had $100-$150, where should I put that money into first?
is something like that not any good? or will this price range still be a huge step up from $5-10 regular kitchen knives?
and do I need stones to get started? or will the knives come sharpened?
most of the recommendations for yanagiba and deba in knife threads I've searched on this forum, exceed $200 a piece, That's out of my price range.