LOCATION What country are you in? United States 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 or Kiritsuke (if I can still rock it without hurting the tip). I greatly prefer taller knives. Are you right or left handed? Right handed Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese (preferred) What length of knife (blade) are you interested in (in inches or millimeters)? Approx 240mm. Do you require a stainless knife? (Yes or no) I’d like a stainless clad knife with a carbon or high-performance core What is your absolute maximum budget for your knife? $600 USD, but I would prefer to keep it to around $350 or less if I can get what I want for that. 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.) Veg prep (chop, slice, mince), slicing meat, skinning fish What knife, if any, are you replacing? n/a. 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.) Push cutting, rocking, tap chopping (little) 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 more of a laser - wedging is a problem with my current knives. Something that will glide through onions when cut horizontally. 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’d love Damascus or a smoother blacksmith’s finish (something other than just a monosteel look). Would love a dark wood handle with a contrasting spacer (but not required). Must be either well sealed or easy to seal to prevent tang rust. Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I’d like a balanced or slightly blade-heavy blade. I find taller blades more comfortable to work with. 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)? I’m tired of things wedging and would love better food release. I need something that’s not too hard to sharpen for an amateur. I’m an above average home sharpener (I think), but by no means an expert. Edge Retention (i.e., length of time you want the edge to last without sharpening)? I’m a home cook, so so long as it’s easy to touch up, this isn’t the highest priority attribute. KNIFE MAINTENANCE Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Mostly poly boards. My wife insists on boards that’ll go in the dishwasher. Do you sharpen your own knives? (Yes or no.) Yes. I have various stones ranging up to about 4000-6000 and a DMT duo stone (green/red). I have a white ceramic honing rod. 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.) SPECIAL REQUESTS/COMMENTS I prefer taller knives, so I’ve been looking at the 240mm Takeda Gyuto at CKTG. I would jump at that, but I’m worried about comments I’ve read about recent quality control and also the relatively short flat section. I do love that it’s like a zero grind to sharpen, so I’d probably have more success with that. I also like the look of the Sukenari HAP-40 240mm Gyuto at JCK (not sure if I’m allowed to link – I’m new here.). It’s more than I want to spend, and it doesn’t have the height of the Takeda. It also is HAP40, which I’m not sure how difficult it is to sharpen.