Hey all, I am a longtime spectator in this forum, and finally joined and am now writing my first post. I am a very enthusiastic home cook with excellent knife skills (for a home cook but not a chef) and a keen knife obsession. I'm looking for a suji in the 240mm-270mm size range. Definitely want a carbon blade as I love patina but I don't yet own a carbon knife. Other details below. Happy to read another post if someone can point me in the right direction.
What type of knife(s) do you think you want? suji 240-270mm. Maybe a Masamoto HC or Misono Sweden, but open to recommendations.
Why is it being purchased? What, if anything, are you replacing? I will be phasing out a Henckles pro S
What do you like and dislike about these qualities of your knives already?
Aesthetics- want high carbon, love patina
Edge Quality/Retention- I want thin and something with high sharpness potential
Ease of Use- don't mind sharpening, but want something that will attain a very sharp edge
Comfort- bigish hands, want a comfortable European handle
What grip do you use? slicer grip generally for this knife, with index finger along top of blade
What kind of cutting motion do you use? slicing
Where do you store them? in-drawer knife block
Have you ever oiled a handle? yes
What kind of cutting board(s) do you use? boardsmith maple
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? ceramic honing rod for lesser knives, just getting into whet stone sharpening
Have they ever been sharpened? yes
What is your budget? unlimited, although don't think i should need to spend >$250-300
What do you cook and how often? I cook/slice everything, daily
Special requests(Country of origin/type of wood/etc)? Japanese, comfortable handle