Hi, greetings from Qatar. Need to get a decent knife for myself. Need some recommendations! LOCATION What country are you in? Qatar KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Gyuto Are you right or left handed? Right Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Not bothered What length of knife (blade) are you interested in (in inches or millimeters)? 180-210 Do you require a stainless knife? (Yes or no) Want to avoid stainless because I can clean and dry after use. Want better edge too! I have used aogami super in the past but white or blue steel will be great too! What is your absolute maximum budget for your knife? $250 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.) Chopping onions. I like to do Italian cooking and I'm tired of chopping onions like a peasant. I want to be able to do the horizontal cuts with ease and shave garlic like in Goodfellas!! What knife, if any, are you replacing? A great value stainless Rockingham forge I got on holiday for 10 euro. It uses 80cr15 or something. I had a hiromoto as but I lost it and they are out of production! 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.) I like to avoid rocking cuts. Push pull no issues. 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.) I want a thin, laser, high carbon steel that flies through onions and tomatoes sideways 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)? No preference Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Lighter I guess 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)? Good ootb edge would be nice. Will buy a 1/6k stone Edge Retention (i.e., length of time you want the edge to last without sharpening)? I'm looking for carbon steel, so a moderate time. I'm not really interested in powder steels, due to price and increased difficulty of sharpening, reduced ultimate sharpness. KNIFE MAINTENANCE Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Wood. Not end grain. Do you sharpen your own knives? (Yes or no.) Yes If not, are you interested in learning how to sharpen your knives? (Yes or no.) Are you interested in purchasing sharpening products for your knives? (Yes or no.) Will buy a cheap decent stone. SPECIAL REQUESTS/COMMENTS I want something thin and laser. I don't bash my knives around and I look after them. Minimal stiction is good but not a must if the geometry is good. I have been looking at konosuke gs+ as hd2 is out of stock everywhere I look. Same goes with kurosaki as laser. Gesshin Ginga and Sakai Yusuke are also on my list to check out. Good heat treatment and blade steel quality and geometry trumps other cosmetic factors like handle finish etc. I have a chemical engineering background so feel free to get technical! Thanks!