Apologies in advance if this is the wrong place for this or if I’ve done some otherwise foolish. I don’t know a whole lot about knives but I’m interested in trying something with a bit more quality to it. I figure that it’s something I use every day, so may as well enjoy it LOCATION What country are you in? Canada. 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. Are you right or left handed? Right-handed. Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? I’m partial to the Japanese knives I’ve seen but I’m open to anything. What length of knife (blade) are you interested in (in inches or millimeters)? Eight inches, but if anybody thinks this size is inappropriate based on other answers please fill me in. Do you require a stainless knife? I’m not sure, does stainless mean less maintenance? The most experience I’ve ever had with kitchen tool maintenance would probably be something like cast iron pans I guess, which is not exactly rocket science. I’m definitely open to putting in some extra work though. What is your absolute maximum budget for your knife? If I can get something for under $350 (Canadian) that would be ideal. I’d be open to stretching the budget a bit though if it’s worth it. 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.) I’m vegan so really only any kind of vegetable preparation. Slicing, chopping, mincing, etc. What knife, if any, are you replacing? It may as well be a butter knife. Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch grip. 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.) Rocking, walking, chopping. 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 like the look of the layered / Damascus steel, and am partial wood grain in the handle, but this is less of a priority than usability. Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I have small hands but need a knife large enough to keep all the vegetable chopping from becoming tiresome, so lightweight I think is important? I’d rank comfort as probably the most important factor for me, along with ease of use. I tend to also do a lot of meal prep so using the knife for long periods of time can be an issue. 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)? Having vegetables pile up on the blade is irritating so I guess food release would be important. Wedging has never really bothered me but I do cut a lot of potatoes, so I guess take that for what it’s worth. Edge Retention (i.e., length of time you want the edge to last without sharpening)? I’m not sure what’s involved in sharpening but, as I said, I’m open to putting in some work. However, if it needs to be done by a professional, or sent away then it becomes a bit more of a nuisance. KNIFE MAINTENANCE Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Primarily use an Acacia end grain board, and sometimes a polypropylene board. Do you sharpen your own knives? (Yes or no.) No, but I’m open to starting. 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, recommendations here would be welcomed as well. These items wouldn’t need to be included in the knife budget. SPECIAL REQUESTS/COMMENTS My last knife cost probably something around the $15 so any advice on owning something nicer would be appreciated. Thanks for reading!