I want first of all apologise as english is not my mother tongue you will find many mistakes in my writing ,I will try my best tho :)
Im looking forward to buy new knifes toward the end of the summer ,
Im 22 and Ive been a chef for about 6 years (already can't believe it ) but alway had knife provide by my workplace and just a good average knife for my home cooking.
Ive had a look on the internet ,Im not really convince about the shun one a dont think is value for money also a chef where im working Has a global set with is good but I dont really like full set to be honest and again I think you can get better for that money. Im will to Buy to knife for everyday chopping and one for fish meat slicing and a stone or two to got with
What type of knife are you interested in?
Gyuto or Santoku,and a smaller one for fish and meat dont the english term for it
Are you right or left handed?
Are you interested in a Western handle or Japanese handle?
As a french chef I've been though to use western handle but Im willing to try the japanese one to be honest
What length of knife (blade) are you interested in?
Do you require a stainless knife? (Yes or no).
What is your absolute maximum budget for your knife?
200£ 400 £ wich is about 300 600 $ i guess . include stone
Do you primarily intend to use this knife at home or a professional environment?
professional for certain task but mainly home As I can still use the knife available at my work place for the daily chopping in order to preserve mine
What are the main tasks you primarily intend to use the knife for?
Mostly vegetable ,fish ,meat ,no bone cutting
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use?
What cutting motions do you primarily use?
rock chop , or slide all the way
What improvements do you want from your current knife?
Sharpness no only out of the box but in the future also ,I know i will have to sharp it and take great care of it and i want knifes that i can keep for the next 5 10 years to come
I like the traditional look to be honest appart from knife I have always like japaneese culture as a whole
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood at home /Synthetic at work if their is any advise on the best board to use Im ready to listen to them ;)
Do you sharpen your own knives? (Yes or no.)
Yes but not with the stone but friend can teach me
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.)
SELECTION (in no particular order)
I thanks you for your help if you have any question please feel free to ask I still have 2 month before buying them but when i invest money I want to make sure im doing the right move even tho there no perfect knife or perfect car it's everyone opinion but hopefully we will find something .