dadams80120
Member
- Joined
- Feb 6, 2014
- Messages
- 11
- Reaction score
- 0
Hey everyone I'm looking for a taller petty/ short gyuto (about 150-165mm) to use on the line at work. I want something thin for a light, quick feel; with clearance for my knuckles when mincing shallots, fine herbs, slicing cooked chicken, basically all around workhorse. I want something with a little less length than my 180mm Misono Swedish steel gyuto, along with a little less worry about corrosion.
LOCATION
What country are you in?
Washington State, 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)? Utility/Petty
Are you right or left handed?
Left
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
either works
What length of knife (blade) are you interested in (in inches or millimeters)?
150-165mm
Do you require a stainless knife? (Yes or no)
It's not required, but I would like to not have to worry as much about rusting, etc.
What is your absolute maximum budget for your knife?
$270
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
professional kitchen
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.)
mincing shallots, garlic, slicing chicken breast. No heavy duty boning or large projects. I want this as my line knife.
What knife, if any, are you replacing?
180mm Misono Swedish. It's a little long for the line I'm on and I'm afraid of bashing the tip everywhere.
Do you have a particular grip that you primarily use?
I usually use a pinch grip.
What cutting motions do you primarily use?(In order of most used to least used.)
Pull and Push, depending on what im 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.)
Shorter length, less reactive, easier sharpening.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Plastic and endgrain wood only
Do you sharpen your own knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
I would like a knife that has a special look to it to differentiate from my other cooks' Shuns and Miyabis.
LOCATION
What country are you in?
Washington State, 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)? Utility/Petty
Are you right or left handed?
Left
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
either works
What length of knife (blade) are you interested in (in inches or millimeters)?
150-165mm
Do you require a stainless knife? (Yes or no)
It's not required, but I would like to not have to worry as much about rusting, etc.
What is your absolute maximum budget for your knife?
$270
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
professional kitchen
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.)
mincing shallots, garlic, slicing chicken breast. No heavy duty boning or large projects. I want this as my line knife.
What knife, if any, are you replacing?
180mm Misono Swedish. It's a little long for the line I'm on and I'm afraid of bashing the tip everywhere.
Do you have a particular grip that you primarily use?
I usually use a pinch grip.
What cutting motions do you primarily use?(In order of most used to least used.)
Pull and Push, depending on what im 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.)
Shorter length, less reactive, easier sharpening.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Plastic and endgrain wood only
Do you sharpen your own knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
I would like a knife that has a special look to it to differentiate from my other cooks' Shuns and Miyabis.
