Looking for knife suggestions

[andyandyy]

Hi,

I'm looking for knife suggestions. My family uses a 5 year old knife that has never been sharpened, by sharpened I mean we tried but is never sharp. We do a lot of Chinese cooking and use mainly a cleaver and chef's knife. I think a Santoku knife would be great. It is our first professional knife, so we're looking for anything that's great between 100-200 Canadian. As long as it's great performance for its bucks.

I've been looking at a lot at Miyabi (since Miyabi are 40% off currently) and Shun knives, but I have no knowledge whatsoever.

1)Pro or home cook?
Home cook

2)What kind of knife do you want? (Gyuto, Santuko, Petty, Paring, Sujihiki, etc.)
Santuko Nakiri

3) What size knife do you want?
7"~(180mm)

4)How much do you want to spend?
Under $200 Canadian

5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
I don't know too much about construction of knives.

6)Do you prefer Western or Japanese handle?
Japanese, but not limited to.

7)What are your main knife/knives now?
Cheapo department store chef knives.

8)Are your knife skills excellent, good, fair?
Good.

9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?
Chopper and Push/Pull

10)Do you know how to sharpen?
No, but will learn later on.

Thanks,

[Insnekamkze86]

WA handle https://www.chefknivestogo.com/tahavgsa17.html
https://www.chefknivestogo.com/kohetsu1.html
Yo handle
https://www.chefknivestogo.com/kapssa18.html
https://www.chefknivestogo.com/mavg1sa17.html
Https://www.chefknivestogo.com/tavgnasa17.html
https://www.chefknivestogo.com/yaausa18.html

Are the santoku knives in Japanese and western that seem to be really good knives to look at and are all stainless steel and range from 80 to 130 us. Don't know what it would be in Canadian. They sound like what might be good for you from what you listed in the post above

Don't know if that helped but maybe a start in the right direction.