LOCATION Sydney Australia 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)? Chinese Cleaver / Nakiri Are you right or left handed? Right Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Any What length of knife (blade) are you interested in (in inches or millimeters)? Any Do you require a stainless knife? (Yes or no) Yes (or stainless clad) What is your absolute maximum budget for your knife? Possibly bellow 300, anything at the 200 range is most welcome. KNIFE USE Do you primarily intend to use this knife at home or a professional environment? Professional 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.) Large quantities of veg, root veg, boneless meats, acidic fruits. What knife, if any, are you replacing? None. 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.) All, depending on the task. 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)? Stain resistance would be a must. Edge Retention (i.e., length of time you want the edge to last without sharpening)? Good edge retention would be welcome as well KNIFE MAINTENANCE Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Colour coded chopping boards Do you sharpen your own knives? (Yes or no.) Yes SPECIAL REQUESTS/COMMENTS If anyone in Sydney knows anything about the store 'A1 Restaurant & Club supplies' in Eastwood, they sell what looks like traditional chinese cleavers, and the price ranges from $80 to $120 (I think). Are these knives any good? If I remember correctly, they look something like this.