I found this questionnaire on the kitchen knife forum, which I thought may be more helpful than my previous initial post.
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Gosh I don't know. Ive been used to a hard plastic one that was provide to me by work; I would like to try something else. I would also like to move away from the standard black and metal rivets, which seems to be ultra common (hopefully that makes sense.
I did feel handle a shun today and that felt really nice in my hands, so Japanese, maybe? I think I also handled a Global today (with those dots). I don't like the look of that.
What length of knife (blade) are you interested in (in inches or millimeters)?
Somewhere between an 8" and a 10". I'm used to handling blades that were closer to 10, I think. How am I limited by using an 8" or is that pretty standard?
Do you require a stainless knife? (Yes or no)
Not a clue. Does this primarily influence cleaning? If I cleaned and dried my knife after every use would it really matter?
What is your absolute maximum budget for your knife?
Do you primarily intend to use this knife at home or a professional environment?
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 chopping vegetables. I don't currently do a lot of mincing, but I would like to start soon. I'm vegetarian so my cutting would be limited to vegetables.
What knife, if any, are you replacing?
The miracle blade (Asian style chop rocker thing, I don't know the name)
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.)
After thinking about it, I think this is correct. To be candid, I've never given it much thought until now. I know is that I don't mince much currently.
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
While I recognize aesthetics won't improve my cutting ability, I would like to enjoy looking at my blade. The wood grain look on the Shun's looks very pleasing to the eye. Some extra color, style, or swirling like that would be a plus.
I don't like wood grain look on my handle though. Again the Shun looked and felt nice to me. I really enjoyed its light weight.
I would prefer it to be non reactive. I don't want to sharpen my knives myself yet, maybe ill revisit the idea in a year or two. I would like it to be ready to use out of the box.
I would like a professional to sharpen my knife maybe once or twice a year.
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
I was thinking plastic although the kitchen supply store told me that I could properly sanitize a wooden board, so I'm thinking about moving to a wooden cutting board if I can keep my edge longer. Also, Costco's plastic cutting mats say they wont dull knives. Is this a generic marketing point that means nothing, or is there some truth to this (similar to wooden cutting boards).
Do you sharpen your own knives? (Yes or no.)
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.)
I have read a lot of comments about Shun. That they do make a good knife, but there can be better knives that cost less. With that being said, I liked the light weight of Shun, it felt nice in my hands. Nevertheless if something has similar characteristics to a Shun, I would like that.
I hope this helps more!