LOCATION USA KNIFE TYPE Gyuto or K-Tip Gyuto or Bunka Are you right or left handed? Right Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese What length of knife (blade) are you interested in (in inches or millimeters)? 210mm to 240mm Do you require a stainless knife? (Yes or no) No. What is your absolute maximum budget for your knife? I'd like to keep it closer to $150, but could probably go to $175-$200 if there was something substantially better at that price point. 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.)? (Please identify as many tasks as you would like.) Chiffonading basil, mincing garlic, shallots, dicing onions, carrots, sweet potatoes, trimming raw meat, carving cooked meats. I'm looking for a knife that I can chop without accordioning, while still having a tip to get under silverskin. Basically, a nakiri with another inch or two that transitions into a tip. What knife, if any, are you replacing? Not really replacing but I've got several knives from Tojiro's DP line. Gyuto 210mm and 270mm, Nakiri. Mostly I'm just looking to move to a carbon Wa handled knife. Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.) Mostly chop, some push/pull. Very little rocking. What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.) 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)? Aesthetics are not important to me. The most important part is the blade geometry, heat treat, etc. Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I'd like a lighter knife. 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)? Better food release, easier to sharpen. I'd prefer it to not wedge too terribly. Edge Retention (i.e., length of time you want the edge to last without sharpening)? I'd be fine with touching it up once a week on a fine stone or a diamond strop. Maybe once a month for a completely fresh edge. KNIFE MAINTENANCE Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Usually end grain maple, sometimes plastic Do you sharpen your own knives? (Yes or no.) Yes SPECIAL REQUESTS/COMMENTS I'd like this to be my do everything travel knife for when I go to a friend's house, Thanksgiving at my parent's, etc. Everything I need to prepare a complete meal, backed up by a cheap 105mm 50/50 deba/tall petty for the rougher things. If you've got any questions or need further clarification, just ask. Thanks in advance!