I've been looking for knives to expand my three knife collection. I got into nicer (nicer than what you'll find at home goods) knives when I bought a Ken Onion santoku that was on sale at Williams-Sonoma. Im pretty sure it's a 6 inch santoku and I've literally used it for everything since for a long time it was my only knife. Now I have a Shun Classic pairing knife and a no-name $28 sashimi knife from a local asian store.
I'm still relatively new to nice knives so forgive me if I've answered these questions incorrectly.
What type of knife(s) do you think you want?
I think I want a 210mm or 240mm chef knife. I think this means I want a gyuto?
Why is it being purchased? What, if anything, are you replacing?
Since my largest knife is a 6"santoku, I think it's time I got a bigger knife.
What do you like and dislike about these qualities of your knives already?
Aesthetics- Love the damascus steel look. Though on my next knife, I think I'd like the look of carbon steel with a patina. (I've been creeping through the pictures.
Edge Quality/Retention- The shun is still sharp enough to dispatch tomatoes with ease though it's 2 years old and has never been sharpened. The edge does have noticeable imperfections and the side of the knife scratches easily.
Ease of Use- The knife is absolutely not good for chopping. Slicing through a stack of veggies is easy enough and comfortable but I need something bigger.
Comfort- The handle s ridiculously comfortable and I never get blisters or sore spots even after lots of cutting. No complaints here.
What grip do you use?
What kind of cutting motion do you use?
The only one I can at the moment. Forward/backward slicing with the tip always in contact with the board.
Where do you store them?
On my cutting board, since there's only three of them.
Have you ever oiled a handle?
Nope. I did put some butchers block wax on the paka wood handles a few times though.
What kind of cutting board(s) do you use?
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
I have a shun honing steel but I don't think I'm very good at even honing a knife.
Have they ever been sharpened?
No, and they really need to be...ecept the paring knife, which has cut me just from accidentally coming in contact with the blade. I don't use that one often.
What is your budget?
I'd like to stick to around $150 though cheaper is better. Cheaper means more knives
What do you cook and how often?
I'd say I use my knives 6-10 times a week.
Special requests(Country of origin/type of wood/etc)?
I don't really like heavy german knives.
I honestly really love my shuns but I feel like I need to branch out and explore the other brands out there. Which leads me to my problem. There are SO MANY other brands of knife and I have no idea how to find the best one for me or where to get them. I've been eyeing the misono and hiromoto knives, with a slight favor to the misono knives because they will develop a patina, while the hiromoto is protected with a stainless steel cladding.
Thanks for any help