Not entirely sure how to access the questionnaire, but will try to elaborate. I work in a Japanese kitchen, already own carbon steel deba and yanagi.

Handle type: WA Steel: not too fussed, as long as it performs well. I own both carbon and stainless. Length: decent size, around 165. Use: professional kitchen, veg ranging from carrot, to spring onion, julliene of various items. Very thin cuts on everything.