LOCATION What country are you in? USA 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)? Kiritsuke or Bunka Are you right or left handed? Right Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Western What length of knife (blade) are you interested in (in inches or millimeters)? 8-9 inch Do you require a stainless knife? (Yes or no) yes? What is your absolute maximum budget for your knife? 300$ but i would prefer to spend under 200$ KNIFE USE Do you primarily intend to use this knife at home or a professional environment? 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.) slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, trimming meats typical home kitchen all round uses. What knife, if any, are you replacing? old roommate had a Wustof Classic set. and i no longer live with them. lol Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) not really? 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.) chopping/rocking/push cutting. 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)? I LOVE Damascus, but a standard polished finish would be fine if the price general aesthetics are amazing. Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? im mostly not too picky with these things, ive never had a specific knife of my own that was a "good" 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)? Edge Retention (i.e., length of time you want the edge to last without sharpening)? as long as possible? i would prefer not to have to learn to sharpen myself. KNIFE MAINTENANCE Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) maple and rubberwood boards. Do you sharpen your own knives? (Yes or no.) not yet. If not, are you interested in learning how to sharpen your knives? (Yes or no.) i would prefer not to have to learn, but if its really suggested i would. Are you interested in purchasing sharpening products for your knives? (Yes or no.) SPECIAL REQUESTS/COMMENTS I work with PC gear which ive been following my whole life and I've learned the more buzz words a company uses the worse they tend to be. I see a lot of these kinds of buzz words with knives when searching, so ive come for help. ive seen the shun classic 8inch Kiritsuke which i like, i just dont know id they're all talk and not really good. thanks all!