Looking for suggestions
What country are you in? USA
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? 210mm petty/suji for line work
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)? 210mm
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? $300-350
Do you primarily intend to use this knife at home or a professional environment? Professional
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.) Line work mainly, slicing proteins, shallots, etc.
What knife, if any, are you replacing? Nothing
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Mainly pinch grip
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
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)? Not really looking for anything off the bat, maybe a handle upgrade to burnt chestnut or something else
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Would like a lighter knife, spine and choil rounding would be nice
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)? Easy to sharpen is nice as this will see considerable use
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Good edge retention is always nice
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) I use mainly synthetic San Jamar cutting boards at work
Do you sharpen your own knives? (Yes or no.) Yes i sharpen. I currently use a 1k/4k togiharu, and a Kitayama 8k
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.)
http://www.ebay.com/itm/Japanese-Sak...item35d5b7a4d2 i know youre looking for a 210 petty but heres a super thin yusuke gyuto with a nice looking handle. personally i could get away with using it on the line.
I think at this point I've narrowed it down between Kono HD2, White #2, or gesshin ginga. Are there any clear winners in comparing these?
Think any of those choices would make a good line blade for last minute slicing for plate up. Also for difficult cuts like panko crusted or baked dough. No bones tho as all are thin blades.
Rounded spine and choil, 9.8 oz, nimble carbon steel puch cutting machine cck 1303 would be my recommendation.