I’ve had a Shun classic 3.5” paring knife the past 5 years and while there isn’t really anything wrong with it, I’m wondering if there is another option out there. I like the size and shape, but don’t find the steel easy to sharpen and it doesn’t spark joy for me like my other knives do, but that might be because it is a paring knife, lol. Anyway, questionnaire: LOCATION What country are you in? USA 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)? Paring knife 3.5” Are you right or left handed? Right Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Either What length of knife (blade) are you interested in (in inches or millimeters)? 3.5” Do you require a stainless knife? (Yes or no) Yes What is your absolute maximum budget for your knife? $200 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.) Small produce, paring knife tasks, trimming/breaking down meat in some instances What knife, if any, are you replacing? Shun Classic Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) 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.) 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.) All of the below 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)? Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? 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)? Edge Retention (i.e., length of time you want the edge to last without sharpening)? KNIFE MAINTENANCE Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Boardsmith Maple Do you sharpen your own knives? (Yes or no.) Yes 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.) Thank you!