What type of knife(s) do you think you want? 8" Gyuto
Why is it being purchased? What, if anything, are you replacing? Want something better than my Cuisinart 8" Chef's Knife
What do you like and dislike about these qualities of your knives already? These are all about the Cuisinart 8" Chef's Knife
Aesthetics- Not terribly concerned about this.
Edge Quality/Retention- Doesn't hold the best edge, frequently not sharp
Ease of Use- It is relatively easy to use other than it not being sharp at times.
Comfort- It is reasonably comfortable
What grip do you use? Pinch Grip
What kind of cutting motion do you use? Rock
Where do you store them? Drawer with a blade guard
Have you ever oiled a handle? No
What kind of cutting board(s) do you use? Have 2 wood, one wood pulp and one plastic.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Honing Rod
Have they ever been sharpened? Yes
What is your budget? $160
What do you cook and how often? Mostly boneless meats and vegetables including onions, carrots, celery, etc.
Special requests(Country of origin/type of wood/etc)?
I went to SLT and preferred the Miyabi Fusion 600D. After doing some research, I'm curious about the Tojiro DP. It sounds like it is a similar quality knife, but just without the damascus and half the price. The problem I have is buying a knife without trying it first. Do you all buy your knives online without ever trying them? My main concern is it looks like the Miyabi Fusion has just a little more of a belly making it better for rocking. Although it does not appear to be a drastic difference, I know I likeed the way the Fusion rocked when using it.
Oh, I plan on getting some whetstones and practicing on my Cuisinart and other old Chicago Cutlery knives. If I need to sharpen the new one before I feel comfortable, I will either take it or send it to someone for sharpening.
Thanks for your input!!