Hello. First post--more info below questionnaire. Thank you!
What country are you in?
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Not sure, leaning Japanese 'D'
What length of knife (blade) are you interested in (in inches or millimeters)?
Do you require a stainless knife? (Yes or no)
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 (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, filleting fish, trimming meats, anything but bone tasks.
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Improving my Pinch grip
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Depends how dull the knife is. I try to use primarily slice and push cut. Drawing if the knife is dull, sometimes rocking if mincing. Trying to avoid.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Better aesthetics -- seamless from blade to handle, open to finishes and handles
Comfort -- improved balance and light to medium weight, better handle, decent pinch area for thumb comfort
Ease of Use -- preferably ability to use the knife right out of the box, decent food release, low-medium maintenance.
Edge Retention -- at least several months without sharpening.
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Do you sharpen your own knives?
Sharpening steel only, for now.
If not, are you interested in learning how to sharpen your knives?
Are you interested in purchasing sharpening products for your knives?
Yes, in time.
I've been looking closely at a number of Gyutos:
Tojiro DP 240mm (VG10)
Shun Classic 10" (VG10)
Hiromoto Gyuto 240mm (comes in both stainless and carbon -- Gingami No.3 and Aogami Super respectively)
I'm under the impression the first two are all stainless and the third is carbon core with stainless clad. All within my price range, fairly light weight.
I used a Wusthof 10" Classic Chef and it was very heavy (9.8oz). The 10" Shun classic was preferable in weight (8.4oz?).
Would prefer stainless steel OR carbon steel with stainless clad covering portion/most of blade for stain/patina resistance/control (ie Hiromoto Aogami Super Gyuto 240mm).
Looking for alternative recommendations or advice on my choices. This is my first blade that I intend to care for.