Hi All, I am new to high-end knives. I visited a local Sur La Table with a friend and talked to one of the guys there that showed us the higher end knives that they sell. This was my first experience with high-end knives and it opened my eyes to a world that I didn't even know existed. Yeah, I know that sounds corny. Anyways, my friend ended up buying the Miyabi Artisan 7 piece set. While doing some further research, I found this forum. I'm looking to buy a set of knives for use in my home kitchen. I'm looking to spend 800-1200$. Any suggestions?
Thanks in advance
Joel
LOCATION
What country are you in?
US
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Pretty much a whole set. Not sure that I have a need for a bread knife or cleaver though.
Are you right or left handed?
Left handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
Looking for recommendations on this.
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
1200$
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.)
Really interested in a set that accomplishes all of these tasks
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.)
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.)
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.)
Best aesthetics. I like the layered Damascus look. I like to see the wood grain in the handle. Prefer the darker wood colors but not limited to that. I like the aesthetics on the Miyabi Artisan and Miyabi Birchwood series of knives.
Comfort. Lighter knife.
Ease of use. Use the knife out of the box.
Edge retention. Sharpen no more than every 2-3 months if that's reasonable
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.)
No
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
Thanks in advance
Joel
LOCATION
What country are you in?
US
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Pretty much a whole set. Not sure that I have a need for a bread knife or cleaver though.
Are you right or left handed?
Left handed
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)?
Looking for recommendations on this.
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
1200$
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.)
Really interested in a set that accomplishes all of these tasks
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.)
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.)
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.)
Best aesthetics. I like the layered Damascus look. I like to see the wood grain in the handle. Prefer the darker wood colors but not limited to that. I like the aesthetics on the Miyabi Artisan and Miyabi Birchwood series of knives.
Comfort. Lighter knife.
Ease of use. Use the knife out of the box.
Edge retention. Sharpen no more than every 2-3 months if that's reasonable
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.)
No
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes