- Joined
- Jun 13, 2013
- Messages
- 1,796
- Reaction score
- 23
LOCATION
USA
KNIFE TYPE
Petty
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa handle
What length of knife (blade) are you interested in (in inches or millimeters)?
180-200mm
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
Say $200-ish
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
Acidic food prep, like tomatoes, dicing fruit
What knife, if any, are you replacing?
Adding something longer than my 150mm stainless Tadatsuna
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, slicing veges
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not terribly important
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain walnut
Do you sharpen your own knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
Flat profile
Thanks!
USA
KNIFE TYPE
Petty
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa handle
What length of knife (blade) are you interested in (in inches or millimeters)?
180-200mm
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
Say $200-ish
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
Acidic food prep, like tomatoes, dicing fruit
What knife, if any, are you replacing?
Adding something longer than my 150mm stainless Tadatsuna
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, slicing veges
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not terribly important
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain walnut
Do you sharpen your own knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
Flat profile
Thanks!