LOCATION
What country are you in?
USA, NY
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's Knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I like the D Shape handle but will most likely getting stuck with an octagonal handle which I've never held, any input on this would be great
What length of knife (blade) are you interested in (in inches or millimeters)?
270mm tops, probable more comfortable with 240mm or even 210mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$200 but flexible
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.)
Cutting anything that doesn't have bones
What knife, if any, are you replacing?
None, I just realized that I don't have a "Chefs" knife, mainly Santoku's and vegetable knifes but no real "Chefs" knife
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/Pull, Chop/Slice
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.)
Less food resistance
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)?
Less interested in any of this, moreso which would be a nice overall laser-like all purpose knife
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I'd like to stick with a D-Shaped Handle but might be stuck with octaganal which I've never held, a taller than normal blade height for the gyuto/chefs knife if possible
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 use would be top priority as I'm still getting practice with water stones, Looking for something with less resistance when going through food. Not wanting something super reactive but I'm now used to wiping/cleaning my knives off nearly immediately after using them after purchasing my Masakage Yuki Nakiri
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
A few months would be ideal, with minor daily use on a few ingredients
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
Do you sharpen your own knives? (Yes or no.)
Learning with a few waterstones (still need to buy a sub 1000 grit stone and leveling stone) and Ceramic 8000 Grit Steel
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
n/a
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
Mainly curious which would be a better to live with all purpose laser that's sharp out of the box. Or an equally performing alternative with a D-Shaped Right Handled Handle.
Very satisfied with my latest Masakage Purchase (Yuki Nakiri) which is why I'm debating purchasing the Masakage Koishi Gyuto for an all purpose laser-like knife but wanted to cross-shop the Richmond Laser Aogami Super with it and see what other equal performing alternatives that are out there for a round the same budget for ~$200 that may have a D-Shaped Handle as opposed to an octagonal one.
What country are you in?
USA, NY
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's Knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I like the D Shape handle but will most likely getting stuck with an octagonal handle which I've never held, any input on this would be great
What length of knife (blade) are you interested in (in inches or millimeters)?
270mm tops, probable more comfortable with 240mm or even 210mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$200 but flexible
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.)
Cutting anything that doesn't have bones
What knife, if any, are you replacing?
None, I just realized that I don't have a "Chefs" knife, mainly Santoku's and vegetable knifes but no real "Chefs" knife
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/Pull, Chop/Slice
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.)
Less food resistance
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)?
Less interested in any of this, moreso which would be a nice overall laser-like all purpose knife
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I'd like to stick with a D-Shaped Handle but might be stuck with octaganal which I've never held, a taller than normal blade height for the gyuto/chefs knife if possible
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 use would be top priority as I'm still getting practice with water stones, Looking for something with less resistance when going through food. Not wanting something super reactive but I'm now used to wiping/cleaning my knives off nearly immediately after using them after purchasing my Masakage Yuki Nakiri
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
A few months would be ideal, with minor daily use on a few ingredients
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
Do you sharpen your own knives? (Yes or no.)
Learning with a few waterstones (still need to buy a sub 1000 grit stone and leveling stone) and Ceramic 8000 Grit Steel
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
n/a
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
Mainly curious which would be a better to live with all purpose laser that's sharp out of the box. Or an equally performing alternative with a D-Shaped Right Handled Handle.
Very satisfied with my latest Masakage Purchase (Yuki Nakiri) which is why I'm debating purchasing the Masakage Koishi Gyuto for an all purpose laser-like knife but wanted to cross-shop the Richmond Laser Aogami Super with it and see what other equal performing alternatives that are out there for a round the same budget for ~$200 that may have a D-Shaped Handle as opposed to an octagonal one.