TurdMuffin
Well-Known Member
- Joined
- Jan 21, 2014
- Messages
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So a while back my dad had a chance to us my 240mm Richmond Artifex Gytuo. He's never used any form of decent knife so he was blown away at how much more easily it sliced through food. I'd like to get him something that offers similar, or better performance. He said though he wishes is was about 3" shorter.
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
santoku, or maybe gyuto, but i want it to be 170-180mm
Are you right or left handed?
right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I think he'd prefer western because that's all he's ever used
What length of knife (blade) are you interested in (in inches or millimeters)?
170-180
Do you require a stainless knife? (Yes or no)
not strictly reuired but preferred. I got my mother a utility knifein 1095 and she didnt take care of it well and it rusted. I think i could convince him to take care of it but I'd prefer stailess
What is your absolute maximum budget for your knife?
absolute maximum is 100 but i'd prefer 75ish
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.)
mostly slicing and chopping veggies, maybe a little trimming of raw beef but thats about it.
What knife, if any, are you replacing?
"the aero knife", but none really, it would be an addition
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I'm pretty sure he uses hammer but i've been trying to teach him 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, slice, chop
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)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
good edge retention, but not a bear to sharpen (I'll be doing the sharpening), easy travel through the food, food release isn't ahuge factor but good food releasewould be nice. Aesthetics arent an issue.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
mix of bamboo and synthetic
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.)
SPECIAL REQUESTS/COMMENTS
right now I'm looking at this Tojiro DP santoku, from what I saw in another thread it seems to be a good deal at 69.99. If you guys have any other suggestions let me know. Thanks!
http://www.cutleryandmore.com/tojiro-dp/santoku-knife-p129566
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
santoku, or maybe gyuto, but i want it to be 170-180mm
Are you right or left handed?
right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I think he'd prefer western because that's all he's ever used
What length of knife (blade) are you interested in (in inches or millimeters)?
170-180
Do you require a stainless knife? (Yes or no)
not strictly reuired but preferred. I got my mother a utility knifein 1095 and she didnt take care of it well and it rusted. I think i could convince him to take care of it but I'd prefer stailess
What is your absolute maximum budget for your knife?
absolute maximum is 100 but i'd prefer 75ish
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.)
mostly slicing and chopping veggies, maybe a little trimming of raw beef but thats about it.
What knife, if any, are you replacing?
"the aero knife", but none really, it would be an addition
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I'm pretty sure he uses hammer but i've been trying to teach him 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, slice, chop
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)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
good edge retention, but not a bear to sharpen (I'll be doing the sharpening), easy travel through the food, food release isn't ahuge factor but good food releasewould be nice. Aesthetics arent an issue.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
mix of bamboo and synthetic
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.)
SPECIAL REQUESTS/COMMENTS
right now I'm looking at this Tojiro DP santoku, from what I saw in another thread it seems to be a good deal at 69.99. If you guys have any other suggestions let me know. Thanks!
http://www.cutleryandmore.com/tojiro-dp/santoku-knife-p129566
