LOCATION Germany KNIFE TYPE What type of knife are you interested in? Chefs knife/Santoku + pairing knife Are you right or left handed? Left handed Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Doesnt matter as long as it fits, I have big hands :laugh: What length of knife (blade) are you interested in (in inches or millimeters)? 8-10 inches Do you require a stainless knife? (Yes or no) Not sure What is your absolute maximum budget for your knife? I would love to spent under 100 Euro for both knifes. KNIFE USE Do you primarily intend to use this knife at home or a professional environment? At 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.) slicing vegetables, chopping vegetables, mincing vegetables, slicing meats What knife, if any, are you replacing? None worth mentioning 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. Rock, Slice 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)? Doesnt matter 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)? Should be usable out of the box, easy/cheap to maintain, less use of stones 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.) I am planning on getting a new cutting board as well, any suggestions? Shouldnt be too expensive. I am looking at 2 different colors of these Do you sharpen your own knives? (Yes or no.) I have learned how to hone my knifes properly but no real sharpening 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 if not too expensive. SPECIAL REQUESTS/COMMENTS Since I am a student and living on a budget you might have noticed that the price plays a very important factor. I would love to invest more into really good knives but I just dont have the money YET. Thanks!