Been talking with Jon @ JKI but wanted some other opinions. Thanks!
Wa petty I think
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
What length of knife (blade) are you interested in (in inches or millimeters)?
150mm or so
Do you require a stainless knife? (Yes or no)
No, prefer carbon
What is your absolute maximum budget for your knife?
Do you primarily intend to use this knife at home or a professional environment?
What are the main tasks you primarily intend to use the knife for?
slicing vegetables, slicing meats, cutting down poultry, filleting fish, trimming meats, trimming silverskin
What knife, if any, are you replacing?
None but looking for smaller knife to accompany 210mm wa gyuto
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
No but mostly pinch
What cutting motions do you primarily use?
Slicing, push cut
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Maybe kurouchi finish? Just like how it looks!
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)
No real preferences
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Good retention but I can sharpen and strop
Epicurean. And walnut Boardsmith
Do you sharpen your own knives?
I'm learning and have Dave's stones and DVDs
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I've been looking at the Kochi 150mm kurouchi and Gesshin Ginga. My gyuto is a Ginga, so I kinda wanted something different.