1) right handed
4) I have never owned carbon steel, I wouldn't mind trying it out though. I am a little scared of corrosion on a busy night (Like tonight)
5) Greatly prefer Japanese handle
6) around 200, but I want the best knife for me, cheaper or more expensive if it's the best choice I will sway.
7) yes, I know how to sharpen. just ordered the 8 piece kit from the site today.
I mostly cut vegetable, a lot of vegetables haha, for garde manger, a little bacon and pork belly, but not too much.
This knife is going to be used 5-6 nights a week, 8-10 hours a night, sometime going 30 mins without a thorough wipe down. I don't want to have to take it a stone every 5 days. I have a ceramic honing steel, that works really well for me. My global has been letting me down, the edge retention is just not that great. I can get it really sharp, and it works great for a few days then its dulls a little, then, all of a sudden dull... middle of the shift having to cut cherry tomatoes on the fly