So I got a gift card from knifewear for christmas (I work as a cook in ottawa) so I will be buying a knife from their store in ottawa. Kinda limits what I can get, but I'm not looking to get a super amazing knife anyways. This will be my first foray into jknives, so I'm hoping I can learn a lot about it. I want to get a knife and some sharpening supplies too.
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? gyuto
Are you right or left handed? right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Western
What length of knife (blade) are you interested in (in inches or millimeters)? 210-250mm
Do you require a stainless knife? (Yes or no) Yes
What is your absolute maximum budget for your knife? my total budget for this first buy is 250
Do you primarily intend to use this knife at home or a professional environment? Both, but I'm sure it will get more use at work.
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 and trimming meats and slicing/chopping/mincing veggies.
What knife, if any, are you replacing? n/a, this is the first time i'll be getting a knife where I will be looking after it myself.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) pinch
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.) I use chop followed by walk most frequently, and slice less frequently.
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 (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)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)?
Don't really need improvements, as I will be using this knife as my first introduction to jknives. I don't care about aesthetics at all. Comfort and ease of use are important. Edge retention is not, since I will hopefully be sharpening this knife often anyways.
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Wood and synthetic
Do you sharpen your own knives? (Yes or no.) no
If not, are you interested in learning how to sharpen your knives? (Yes or no.) yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.) yes
It has to be one of these knives: http://shop.knifewear.com/japanese-chef-knives