Looking for something new
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?
What length of knife (blade) are you interested in (in inches or millimeters)?
180mm or around 8 inches. I have small hands.
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.)
Mainly vegetable chopping/mincing/slicing
Some, but not much meat slicing
What knife, if any, are you replacing?
Not really replacing, looking for something longer lasting
I have cheap German knives now, and recently inherited 2 Japanese knives
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
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.)
Rock, Slice, Draw, Walk
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.)
Longer lasting sharpness.
Comfortable in my hand, not too heavy or thick a blade. Easy to use day to day with minimal aftercare.
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)?
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Do you sharpen your own knives? (Yes or no.)
Yes, since inheriting the Japanese knives I've been learning
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 have a couple of stones, I would consider better stones in the future
In July I inherited two Japanese knives. A Yoshikin Bunmei 210mm thick Sashimi knife that I don't know the name of and a Yoshikin Bunmei 105mm Deba. Both knives are really too specialised for my use, but they've proven to be nice learning knives and after practicing sharpening them, I realised I would like to have a nice Japanese knife for my daily use that retains it's sharp edge and is easy care with a blade shape that is more suited to my everyday use.
I inherited the knives with a well used and very warped 240/1000 stone.
I read the forum off and on for a couple of months and bought two Eden combo stones. 240/800 and 2000/5000 and learned how to level and resurface the warped 240/1000. I have watched quite a few videos and have been practicing and have the Japanese knives as sharp as I think I need and have been working on my German Henckels.
This has lead me to decide I'd like a better all around knife that stays nice and sharp and is easy to use. Not too long of a knife because I have small hands, but with a wide enough heel that my knuckles don't come into contact with the cutting board so much. I definitely want something double beveled. The two Japanese knives I have inherited are single bevel and I'm not keen.
Thanks for any and all suggestions and advice!
Welcome to KKF!
I would suggest you ordering a 180mm Fujiwara FKM gyuto from JCK http://www.japanesechefsknife.com/FKMSeries.html#FKM
Shipping is 7$ flat rate and would almost fit into your budget. And the FKM knives themselves are great introductory level Japan knives that don't require much maintenance.
You might also want to consider the 210mm--8.2 inches, and just $5 more.
Thank you for this suggestion. I was surfing around a few weeks ago and had come across this one and thought it might be what I was looking for, so I'm glad to read someone else recommend it based on what I wrote that I am looking for.
Originally Posted by icanhaschzbrgr
Thank you for that suggestion. It prompted me to measure the width of the knives I prefer to chop with and the 210mm will probably be a better width.
Originally Posted by toddnmd
If you're looking for a relatively short but wide blade, why not considering a santoku that isn't too flat?