This is very similar to a lot of other similar posts I have read here but everybody is a little bit different which is why you have this form to fill out I suppose. Anyway, I am looking for recommendations.
LOCATION
What country are you in? U.S
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Gyuto
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese
What length of knife (blade) are you interested in (in inches or millimeters)? 240mm
Do you require a stainless knife? (Yes or no) No. I am certainly open to carbon or clad. I would like to try something different than the shuns and globals I currently own.
What is your absolute maximum budget for your knife? Entry level. Max of about $150. I could always go a bit more if there was a really good reason to.
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.) Slicing vegetables and boneless meats primarily
What knife, if any, are you replacing? I own some victorinox, shun, global. This forum has made me yearn for something more.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Finger point
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.) Rocking, slicing, drawing
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.) I want something which can take a sharp edge.
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)? Ideally I want something which stands out and looks more unique than the average kitchen knife but its not really that important.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Im a big guy at 64 with big hands so a large handle is helpful
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)? Im entry level and I am still learning so something a little forgiving is probably needed
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Ideally a long time but I dont use it that much and a sharpening every few weeks is not a problem
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Wood.
Do you sharpen your own knives? (Yes or no.) Im still learning but I have started.
LOCATION
What country are you in? U.S
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Gyuto
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese
What length of knife (blade) are you interested in (in inches or millimeters)? 240mm
Do you require a stainless knife? (Yes or no) No. I am certainly open to carbon or clad. I would like to try something different than the shuns and globals I currently own.
What is your absolute maximum budget for your knife? Entry level. Max of about $150. I could always go a bit more if there was a really good reason to.
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.) Slicing vegetables and boneless meats primarily
What knife, if any, are you replacing? I own some victorinox, shun, global. This forum has made me yearn for something more.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Finger point
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.) Rocking, slicing, drawing
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.) I want something which can take a sharp edge.
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)? Ideally I want something which stands out and looks more unique than the average kitchen knife but its not really that important.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Im a big guy at 64 with big hands so a large handle is helpful
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)? Im entry level and I am still learning so something a little forgiving is probably needed
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Ideally a long time but I dont use it that much and a sharpening every few weeks is not a problem
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Wood.
Do you sharpen your own knives? (Yes or no.) Im still learning but I have started.
