I'm looking for a knife as a gift for my wife. Keep in mind she's petite, 5'0" small hands
What type of knife(s) do you think you want? Gyuto 210 or 240. Japanese handles. Would love a supersteel with great edge retention and hardness. I plan on doing the maintenance
Why is it being purchased? What, if anything, are you replacing? Gift for my wife, to replace the Kai Commanche chef's knife
What do you like and dislike about these qualities of your knives already?
Aesthetics- Want something beautiful for the kitchen, hot pink kai looks like a toy
Edge Quality/Retention- Kai came pretty sharp out of the box but retention obviously isn't that great
Ease of Use - Would like something agile but tall enough for moving food
Comfort- Wife has small hands so looking for something comfy
What grip do you use? Not sure what she uses
What kind of cutting motion do you use? Chops and slices
Where do you store them? IKEA knife block (need to get a new one)
Have you ever oiled a handle? I've oiled a gunstock not sure if thats the same thing
What kind of cutting board(s) do you use? Large Bamboo board
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Just bought a Spyderco sharpmaker. Will probably get other stones or wickededge down the line
Have they ever been sharpened? I just started sharpening a few of the knives
What is your budget? $500 Max, but would love something $200-$350
What do you cook and how often? Thai/Chinese food
Special requests(Country of origin/type of wood/etc)?
Japanese with Japanese Handles
What type of knife(s) do you think you want? Gyuto 210 or 240. Japanese handles. Would love a supersteel with great edge retention and hardness. I plan on doing the maintenance
Why is it being purchased? What, if anything, are you replacing? Gift for my wife, to replace the Kai Commanche chef's knife
What do you like and dislike about these qualities of your knives already?
Aesthetics- Want something beautiful for the kitchen, hot pink kai looks like a toy
Edge Quality/Retention- Kai came pretty sharp out of the box but retention obviously isn't that great
Ease of Use - Would like something agile but tall enough for moving food
Comfort- Wife has small hands so looking for something comfy
What grip do you use? Not sure what she uses
What kind of cutting motion do you use? Chops and slices
Where do you store them? IKEA knife block (need to get a new one)
Have you ever oiled a handle? I've oiled a gunstock not sure if thats the same thing
What kind of cutting board(s) do you use? Large Bamboo board
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Just bought a Spyderco sharpmaker. Will probably get other stones or wickededge down the line
Have they ever been sharpened? I just started sharpening a few of the knives
What is your budget? $500 Max, but would love something $200-$350
What do you cook and how often? Thai/Chinese food
Special requests(Country of origin/type of wood/etc)?
Japanese with Japanese Handles