hardline_42
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- Joined
- Dec 11, 2013
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I'm looking to add a workhorse carbon wa-handled petty to my collection. Here's my info:
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Petty/utility
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanses
What length of knife (blade) are you interested in (in inches or millimeters)?
150mm
Do you require a stainless knife? (Yes or no)
Nope
What is your absolute maximum budget for your knife?
Would like to keep it in the $100 range, but I can go up to about $125 if needed
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
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.)
Board work where my gyuto is too big (garlic, shallots etc.), in-hand work where my parer is too small (peeling and quartering large fruit) and meat prep (trimming, breaking down chicken, fileting fish)
What knife, if any, are you replacing?
Not replacing anything, just trying to fill a gap between my Shun Classic parer (which I like) and my Tojiro DP gyuto (which I would like to replace with a carbon wa gyuto in the near future)
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.)
Push cutting, chopping and sometimes draw cutting
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)?
I like the look of wa handles lined up on a mag strip, not gonna lie.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I'd like a light-to-medium weight knife. While I love the Shun d-handle, I've never tried an octagonal handle, so I have no preference there. I prefer a blade heavy knife for this application.
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)?
OOB sharpness would be a plus, but not required. I would like less wedging for sure. Reactivity is not an issue since I'm used to using carbon knives in non-kitchen applications and know how to force a patina etc. Ease of sharpening is a plus since I'm still new at using the stones.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Good edge retention would be nice, but not at the expense of easy sharpening
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood only
Do you sharpen your own knives? (Yes or no.)
Yes. I've only had consistent good results with carbon steel, though, and not so much with stainless.
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 use a Bester 1.2k and a Suehiro Rika 5k on a bamboo sink bridge. I strop on the Rika but don't mind adding dedicated strops for maintenance and any other stones that might be useful.
SPECIAL REQUESTS/COMMENTS
I've had my eye on a couple of Jon's offerings. Namely, the Gesshin Uraku 150mm petty in white #2 and the Zakuri in Blue #1.
Thanks in advance for your help.
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Petty/utility
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanses
What length of knife (blade) are you interested in (in inches or millimeters)?
150mm
Do you require a stainless knife? (Yes or no)
Nope
What is your absolute maximum budget for your knife?
Would like to keep it in the $100 range, but I can go up to about $125 if needed
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
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.)
Board work where my gyuto is too big (garlic, shallots etc.), in-hand work where my parer is too small (peeling and quartering large fruit) and meat prep (trimming, breaking down chicken, fileting fish)
What knife, if any, are you replacing?
Not replacing anything, just trying to fill a gap between my Shun Classic parer (which I like) and my Tojiro DP gyuto (which I would like to replace with a carbon wa gyuto in the near future)
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.)
Push cutting, chopping and sometimes draw cutting
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)?
I like the look of wa handles lined up on a mag strip, not gonna lie.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I'd like a light-to-medium weight knife. While I love the Shun d-handle, I've never tried an octagonal handle, so I have no preference there. I prefer a blade heavy knife for this application.
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)?
OOB sharpness would be a plus, but not required. I would like less wedging for sure. Reactivity is not an issue since I'm used to using carbon knives in non-kitchen applications and know how to force a patina etc. Ease of sharpening is a plus since I'm still new at using the stones.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Good edge retention would be nice, but not at the expense of easy sharpening
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood only
Do you sharpen your own knives? (Yes or no.)
Yes. I've only had consistent good results with carbon steel, though, and not so much with stainless.
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 use a Bester 1.2k and a Suehiro Rika 5k on a bamboo sink bridge. I strop on the Rika but don't mind adding dedicated strops for maintenance and any other stones that might be useful.
SPECIAL REQUESTS/COMMENTS
I've had my eye on a couple of Jon's offerings. Namely, the Gesshin Uraku 150mm petty in white #2 and the Zakuri in Blue #1.
Thanks in advance for your help.
