After registering for the forum and a long pause therefter i am thinking about knifes a bit more again.
I only own a japanese 'beginner's set' with western handles and sharpened by Dave Martell, which i bought used from the BST on badgerandblade. This now needs repair/upgrading. I damaged the edges on my two Gyuto, the last one on a very hard hungarian salami which had something hard in it. I should have a professional knife sharpener have a look at them. The Honesuki needs less repair/sharpening and the slicer and paring knife still go strong.
So, the need for a functional Gyuto made me looking for at least one new knife. Also, i'd like to use this situation to upgrade the knife and try a knife with a traditional japanese handle.
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?
- Right handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
- Japanese Handle, octagon shape.
What length of knife (blade) are you interested in (in inches or millimeters)?
- 270mm, 240mm possible (i ended up using the Nenox 270mm almost exclusively, i think it was both the shape and the length that made me use it mostly)
Do you require a stainless knife? (Yes or no)
- I am unsure still if i want a stainless, semi-stainless, stainless-clad/carbon core or carbon steel.
What is your absolute maximum budget for your knife?
- 750 USD. Goal: around 500 USD, less would be good, more if i can justify it.
Do you primarily intend to use this knife at home or a professional environment?
- At home.
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.)
- Cutting everything that's not on a tree by the count of three, the exeption being harsh things for instance involving bones and fishbones (and hard hungarian salamis).
What knife, if any, are you replacing?
- Nenox 270mm Gyuto (not replacing but adding another one).
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
- Hammer grip mostly.
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.)
- All (depending on the use) but no draw or 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.)
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)?
- Handle: Japanese handle type octagonal, possible one with more weight than standard, good grip.
- Blade: Form should follow function, open minded for the aesthetics of the geometry and surface.
- Overall: High quality knife.
No additional (fancy) aesthetic attributes that do not have a utility value (apart from the maker's markings).
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
- Handle as above, rounded spine/choil would be nice, no real preferences on the weight of the knife as that could rule out otherwise fine choices.
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)?
- Out of the box sharp, or sharpened before shipped as a service. My other knifes were sharpened by Dave Martell and i'd like to have similar edges. I have to learn to sharpen knifes by myself yet.
- Easy to sharpen would be a plus
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
- As good as possible considering other attributes/tradeoffs.
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
- I use a huge and a big butcher block from the Boardsmith (Black Cherry). These are one of the finest products i've ever bought.
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.)
- I see value in all things handmade or made with a dedication to deliver a quality long-lasting product. These things are usually already beautiful without additional beautifications. That does not mean i'd not get a knife with a plain stainless steel blade). I think i would like custom wooden handles, but i don't require such on the knife i am looking for right now.
I'll be glad for any input on the knife as well as where to get it from.