Hi all. This is my first tread here. I would like to buy my first knife a Japanese one. I have my right hand with half thumb amputated so I need suggestion for a chef/santoku knife that is comfortable tu pich with half thumb and not with a classic hand LOCATION What country are you in? Italy 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)? I would like a chef or santoku Are you right or left handed? Right handed with the problem above Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? The most comfortable for my problem What length of knife (blade) are you interested in (in inches or millimeters)? Around 180/210 I think Do you require a stainless knife? (Yes or no) I prefer stainless for my first knife. Less care What is your absolute maximum budget for your knife? Around 150 euros KNIFE USE Do you primarily intend to use this knife at home or a professional environment? I use it only at 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.) Will be my only knife at the beginning so vegetables and sometimes meat What knife, if any, are you replacing? Kai wasabi chef 15cm Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch I can do pretty good but not super stable. Hammer ok 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.) 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.) Good sharpness and edge retention. I sharpen knife myself 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)? I love a really good looking knife Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Should be possible to pich grip it with an half thumb in the hand 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)? As above Edge Retention (i.e., length of time you want the edge to last without sharpening)? I love sharpening but not every day KNIFE MAINTENANCE Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) I have bamboo board for now 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.) Yes Are you interested in purchasing sharpening products for your knives? (Yes or no.) Yes SPECIAL REQUESTS/COMMENTS Think about my health conditions and the shop must be in Europe.