Thanks for pointing that out. Here it is:
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's knife/Gyuto
Are you right or left handed? Left-handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Any.
What length of knife (blade) are you interested in (in inches or millimeters)? 210mm-240mm
Do you require a stainless knife? Not necessarily. I have no issues at taking care of a non-SS knife.
What is your absolute maximum budget for your knife? $200 (a bit more for shipping if necessary)
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home.
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)?
All-around knife. Veggies, poultry, beef.
What knife, if any, are you replacing?
An awful Hampton forge, but I have a Tojiro DP santoku that I like to use.
Do you have a particular grip that you primarily use?
Pinch and hammer.
What cutting motions do you primarily use?
Pushcut, slice, chop.
What improvements do you want from your current knife?
Looking for a really sharp knife, with good sharp retention but not impossible or really hard to sharpen.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Damascus or Kurouchi. A handle that isn't ugly looking as some Global Knives. Honestly I want a good looker hehe.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I like a bit on the heavy side but I've gotten used to both light and heavy knives.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Sharp OOTB, don't mind reactivity.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Maybe sharpen twice a year? Not sure here.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
I use plastic mainly but buying wood endgrain.
Do you sharpen your own knives?
I want to.
If not, are you interested in learning how to sharpen your knives?
Yes
Are you interested in purchasing sharpening products for your knives? Yes
SPECIAL REQUESTS/COMMENTS
I see most good knives cannot be honed with a steel or ceramic rod. How would you keep the edge straight or sharp in-between sharpening sessions?