Boondocker
Well-Known Member
- Joined
- May 17, 2014
- Messages
- 255
- Reaction score
- 406
sLOCATION
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)?
Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No Preference, have used both
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
400 w/saya
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Pro. 50+hrs/week
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.)
Mostly Vegetabe prep, also slicing during service. I have butchery knives for the critters.
What knife, if any, are you replacing?
My 240 Masamoto VG/ 210 Nenox G gyutos
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Mostly pinch/hammer 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.)
mostly push cuts, slicing. Some rocking (mincing herbs)
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.)
Edge rentention is the big one.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
I have wood at home, at work there are poly boards a type of pseudo wood board (not end grain thats for sure) and also a synthetic variety (which I use the most)
Do you sharpen your own knives? (Yes or no.)
Yes
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.)
already have
SPECIAL REQUESTS/COMMENTS
I've long lusted after the Masaoto KS and the solid carbon Mizuno wa-gyuto (which I can't seem to find anymore other than the clad blue steel and the stainless versions on JCK).
I'm not a fan of gaudy knives, I think there is nothing more attractive than a well used and maintained carbon blades.
That being said, I'm trying to keep things as wide open as possible, a wise man once told me to get every view point I could to make an informed decision.
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)?
Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No Preference, have used both
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
400 w/saya
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Pro. 50+hrs/week
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.)
Mostly Vegetabe prep, also slicing during service. I have butchery knives for the critters.
What knife, if any, are you replacing?
My 240 Masamoto VG/ 210 Nenox G gyutos
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Mostly pinch/hammer 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.)
mostly push cuts, slicing. Some rocking (mincing herbs)
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.)
Edge rentention is the big one.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
I have wood at home, at work there are poly boards a type of pseudo wood board (not end grain thats for sure) and also a synthetic variety (which I use the most)
Do you sharpen your own knives? (Yes or no.)
Yes
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.)
already have
SPECIAL REQUESTS/COMMENTS
I've long lusted after the Masaoto KS and the solid carbon Mizuno wa-gyuto (which I can't seem to find anymore other than the clad blue steel and the stainless versions on JCK).
I'm not a fan of gaudy knives, I think there is nothing more attractive than a well used and maintained carbon blades.
That being said, I'm trying to keep things as wide open as possible, a wise man once told me to get every view point I could to make an informed decision.
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