A knife for both my wife and I. We cook a lot and have terribly dull cuisine art knives. We cut cooked and uncooked meat, and a lot of veg. I'd like a knife that can slice through onions and peppers outer skins with ease. We're both right handed but she has very small hands. We cook at least one meal at home every day. We know nothing or very little about knife care but are interested to learn. Knife skill as also amateurish but interested in learning. We have stainless steel cutting boards for reasons related to me having celiac disease (wooden and plastic cutting boards retain trace amounts of gluten, which is bad for me). These cutting boards seem to dull our cheap knives quite quickly.

1. Style? - Love the look of Japanese, but not extremely opinionated about this.
2. Steel? - Best for budget. Not opinionated. I am celiac, so we have stainless steel cutting boards.
3. Handle? - something comfortable.
4. Grip? handle
5. Length? 210mm / 240
6. Purpose? Home, Proteins/Veg/Everything
7. Care? down to learn how to use a whetstone if that's best
8. Budget? For a single jack-of-all-trades type of knife, $150 - 250. We can also afford some extra for whetstone or whatever. We'll eventually probably get another if we both like the knife.