LOCATION USA KNIFE TYPE Gyuto + ?? I'd like to put together a decent set of knives that will get us through all our basic cooking needs. We cook Japanese or Chinese almost every night. I'm thinking possibly a gyuto + paring knife + an inexpensive bread knife (don't eat a lot of bread but might be nice to have when we do). Also really interested in Nakiri's. Very open to suggestions on this front though. Are you right or left handed? Left-handed but I hold the knife with my right-hand. Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese What length of knife (blade) are you interested in (in inches or millimeters)? Open to suggestions here but I'm leaning towards a 240mm. Do you require a stainless knife? (Yes or no) No What is your absolute maximum budget for your knife? 400 ea. 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.) As mentioned earlier we cook a lot of asian food (primarily Japanese, some Chinese). The ability to do fine and precise cuts is something I'm really hoping to gain. We don't do any deboning or breaking down, and if we do ever need that I'll use our old knife for that. What knife, if any, are you replacing? Currently I have a Kiya Gyuto (link) that was given to my wife and I as a wedding present. I believe this is a 210mm 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.) Slicing, Push Cut 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.) A bit longer, Japanese handle, thinner, lighter 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)? Always good if it can look nice but it's not a primary concern. Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Lighter with a comfortable handle is key. I'm limited on my experience with different handle shapes. 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)? After I get this new knife I want to learn how to start sharpening my knives with a sharpening stone. So something that would be less likely for me as a first-time sharpener to mess up. Good food release would also be a very appreciated feature. Edge Retention (i.e., length of time you want the edge to last without sharpening)? A week or two KNIFE MAINTENANCE Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes Do you sharpen your own knives? (Yes or no.) Yes. Used a simple hand-sharpener up until this point, looking to start using a sharpening stone. 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 SPECIAL REQUESTS/COMMENTS Thank you for getting this far and reading my post! Really appreciate any advice you would be willing to share with me.