Originally Posted by MillionsKnives
From your brief description, it sounds like you've been in a western handled, double beveled, VG-10 bubble. Nothing wrong with that, they're good knives and perfectly usable, but when it comes time for shopping for anything else, you don't know what you want.
MillionsKnives, you're absolutely correct. I bought the three Hattori's years ago and was very satisfied so I never felt the need to look any further. I knew there were 'better' knives but I was satisfied with what I had so why bother.
Fast forward ten years and I started looking for a Nakiri. Once I started researching, I got the itch and figured I could sell mine on eBay and get some new stuff. I won't keep my existing knives. Trouble is so many steels, so many manufacturers and I'm out of the loop (like I was ever in) so I come to the experts for advice.
As far as steels, I don't have a preference but want something thin and hard that can accept a ridiculously sharp edge.
Below is the completed questionairre if it helps. I also don't have to have the same brand of knife. If one brand makes a great nakiri and another makes a fantastic petty I'm fine mixing it up.
What country are you in? USA
What type of knife are you interested in? Gyuto, Santoku, nakiri, petty
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Western
What length of knife (blade) are you interested in (in inches or millimeters)? 280mm for Gyotu and the others are standard sizes (4" petty)
Do you require a stainless knife? Any material is fine as long as it meets my requirements
What is your absolute maximum budget for your knife? Probably $1200 for all four
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.)
General kitchen tasks but no butchering-choices too delicate for that
What knife, if any, are you replacing? Hattori HD Gyotu, santoku, petty
Do you have a particular grip that you primarily use? Pinch
What cutting motions do you primarily use? Push cut? Rock chop? Slicing? Push cut/slicing
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)?
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)?
Keen edge, nice steel pattern and generally something that looks unique and special
Edge Retention (i.e., length of time you want the edge to last without sharpening)? I'd sharpen every few months or sooner if necessary
Do you use a bamboo, wood, rubber, or synthetic cutting board? Yes (wood)
Do you sharpen your own knives? Yes-wickededge
Are you interested in purchasing sharpening products for your knives? Sure