Finding the perfect gyuto
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?
Japanese - Heaver handle (ebony preferred)
What length of knife (blade) are you interested in (in inches or millimeters)?
Do you require a stainless knife? (Yes or no)
Yes (semi-stainless is fine)
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.)
Veg and meat prep
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use?
What cutting motions do you primarily use?
Push, Chop, Rock
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.)
- Tall at heel 50+mm.
- Handle offset from sweet spot (I think suisin IH has a good example of this).
- Enough belly to rock comfortably when needed.
- Thin (~2mm at heel)
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)?
Heavy Wa handle, ebony preferrably.
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)?
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Snythetic at work, wood at home
Do you sharpen your own knives? (Yes or no.)
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.)
Konosuke HD2 with ebony handle
If no ebony available via vendor, request one direct (they have a wide range of custom handles)
Mizuno Tanrenjo stainless can be made to order with Ebony handle, can also specify ferrule colour.