LOCATION What country are you in? U.S. 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)? Chef's Knife / Gyuto Are you right or left handed? Right. Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Maybe (?) Western, but not the standard flat-sided, riveted form; I prefer a rounded or otherwise curved contour. I haven't been a big fan of octagonal wa handles but haven't ruled them out; and a D-handle might be interesting to try. What length of knife (blade) are you interested in (in inches or millimeters)? 210mm, roughly; probably not much longer, but could be just a little bit shorter. Also, I have large hands, so a tall-at-the-heel profile is important. Do you require a stainless knife? (Yes or no) No. (See my further comments below.) What is your absolute maximum budget for your knife? If at all possible I'd really like to keep this particular knife <US$300, or even ~US$250. Those aren't hard limits necessarily, but I'd need a lot of convincing to go higher at this time. KNIFE USE Do you primarily intend to use this knife at home or a professional environment? Exclusively 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 or cubing meats, chopping chocolate, dicing or otherwise opening or prepping large fruits and gourds, chopping nuts, etc. What knife, if any, are you replacing? My standard go-to knife for the last 4+ years has been (and still is) a Shun Premier 8" Chef's knife. I bought this when I knew very little about knives and needed a primary blade to replace everything lost in a divorce. That being said, other than the fact that it's kind of generic, I've had nothing but good experiences with it. No chipping as reported elsewhere, even though I've really used it for just about everything (including fruit with hard seeds, gourd fruit, meats where bones may be encountered, nuts, and so on.) I have a slightly-thicker, and much less expensive, 8" chef's knife in VG-10 -- Euro/Western style profile and handle -- that I use in the few cases when I worry about damaging the relatively thin Shun blade edge, but I haven't had any problems with that either. 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.) Push-cut, slice, occasionally some 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.) I'd mostly like to try something a little different than what I currently have. Whatever I get is very unlikely to be a "forever" knife (although one never knows), but is instead just intended to give me some feel for what I might want to seek out in the future. I don't own a traditional gyuto so that's the general direction I'm leaning. I have a variety of specialty-use knives that I'm happy with, everything from paring and petty through boning, slicing, and bread. I also have a 240mm chef that I really enjoy using but find a little big as a daily go-to given kitchen and board size constraints as well as the average size of the food products I'm working with. So I'm looking for a daily workhorse, probably Japanese (or at least Japanese-influenced), nimble, thin, flat-ish belly, and tough enough to not worry about for most use cases. I enjoy the aesthetics of patinated carbon steels, or various San-mai style low-maintenance claddings, but I'm happy to go with straight stainless for this one too. I'd prefer a high HRC and am looking forward to experimenting with and learning to sharpen some sort of steel that's new to me; besides VG-MAX and VG-10, other current blades I have are 1095, 52100, White #1, and a few minor examples of both stainless and carbon that I'm not really sure about (nothing special). I don't have a particular preference for handle material, although I think the common blond Japanese handles are kind of boring. Although most examples are probably above what I'd like to spend on this anyway, the few "stabilized" wood handles I've tried are too much like plastics, losing the original character and feel of the wood, so untreated or simply-treated (stained, lightly lacquered, oiled, etc) wood would be better, or a purely synthetic handle such as Micarta or G-10 is okay too. KNIFE MAINTENANCE Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Wood (edge grain maple); occasionally plastic as well to prevent cross-contamination and/or board stains, depending on what I'm working with. Do you sharpen your own knives? (Yes or no.) Yes. Are you interested in purchasing sharpening products for your knives? (Yes or no.) More is always better, right? SPECIAL REQUESTS/COMMENTS I think I covered everything. But feel free to ask for clarifications! Thank you in advance.