I just started a new forum for Chefknivestogo. Do you mind if I use your question and my answer? It will help others who read it. I'll only use your first name if I post it.
Are you right handed?
Do you know how to sharpen? If yes what's your routine?
No. My father does though on a wet stone. I was planning on getting it professionally done every couple of months depending on usage.
Do you like to rock the knife or push cut primarily?
I’m typically a rocker.
Do you want to get a western handled knife or Japanese handle?
I’m not sure about the difference. I’ve handled the Henckel Kramer, Shun classic, and wusthoff Ikon, and all have felt comfortable.
How much did you want to spend on the Chef Knife/Gyuto?
For all three (Chef, Santoku and paring), I was hoping to stay under 800, but is negotiable.
I would recommend you try a variety of different knives. It's way more fun to experience different steels and brands.
For a stainless chef knife/gyuto, here are a couple I like that should work well for you:http://www.chefknivestogo.com/ko24stwawebh.htmlhttp://www.chefknivestogo.com/hachkn9.html
For a Petty knife there are lots of good choices. Here are a couple:http://www.chefknivestogo.com/macprpakn31.htmlhttp://www.chefknivestogo.com/satahada12pe.html
For a good santoku:http://www.chefknivestogo.com/masakn7.htmlhttp://www.chefknivestogo.com/masamoto- ... knife.html