I'd advise you to buy a maker, not a steel.
What do you want in the knife?
I'm willing to consider other stainless steels
LOCATION
What country are you in? Sweden
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Sujihiki
Are you right or left handed? Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? I like both.
What length of knife (blade) are you interested in (in inches or millimeters)? 270mm
Do you require a stainless knife? Yes
What is your absolute maximum budget for your knife? 700
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Both
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.) Slicing and filleting meat. Fish, chicken, beef and pork.
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. I also use the index finger on the spine when I make thin slices.
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 and pull.
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)? A nice looking custom handle, nice damascus or tsuchime. A flashy look.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? The knife must feel balanced, like an extension of my arm. I do need some weight that helps with the slicing motion.
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)? Slicing should be smooth. No food reactivity.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Edge retention is important. The less often I need to sharpen it the better. Mind that this particular knife wouldn't be used as often. I'm also getting a Shiro Kamo AS Sujihiki would will see most of my prep at the restaurant.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Mostly wood and plastic cutting boards.
Do you sharpen your own knives? (Yes or no.) Yes I do.
If not, are you interested in learning how to sharpen your knives? (Yes or no.) I'm always willing to learn new things.
Are you interested in purchasing sharpening products for your knives? (Yes or no.) Yes
SPECIAL REQUESTS/COMMENTS
In this case I want a special knife for special ocassions. Like when I'm experimenting with new dishes or cooking something special. It should not only be a pleasure to use, but also to look at.
Thank you.
. He has no idea how much time it would take but I do not have any problem with that.
