LOCATION
What country are you in?
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, preferably octagon.
What length of knife (blade) are you interested in (in inches or millimetres)?
240mm
Do you require a stainless knife? (Yes or no)
NO
What is your absolute maximum budget for your knife?
~$250
KNIFE USE
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.)
Veg prep, light meat cutting.
What knife, if any, are you replacing?
Shun 10" Classic
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
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.)
Rock, push, slice.
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.)
Nothing too fancy or polished, octagonal handle, good balance. SHARPER than my Shun, less wedging, better food release.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? YES
Do you sharpen your own knives? NO
If not, are you interested in learning how to sharpen your knives? YES, will learn very soon.
Are you interested in purchasing sharpening products for your knives? YES, will be purchasing ASAP.
SPECIAL REQUESTS/COMMENTS
I'm in Toronto, something I could get locally or have shipped ASAP would be great, but not essential (The two shops we have in the city are Tosho and KNIFE). I am currently in culinary school and have an interview for my first kitchen job tomorrow. I also have someone buying my Shun tomorrow, thus the reason I'll need to replace it ASAP. I've only had the Shun for about 6 months, didn't fall in love with it like I wanted to, now I'm here.
What country are you in?
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, preferably octagon.
What length of knife (blade) are you interested in (in inches or millimetres)?
240mm
Do you require a stainless knife? (Yes or no)
NO
What is your absolute maximum budget for your knife?
~$250
KNIFE USE
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.)
Veg prep, light meat cutting.
What knife, if any, are you replacing?
Shun 10" Classic
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
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.)
Rock, push, slice.
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.)
Nothing too fancy or polished, octagonal handle, good balance. SHARPER than my Shun, less wedging, better food release.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? YES
Do you sharpen your own knives? NO
If not, are you interested in learning how to sharpen your knives? YES, will learn very soon.
Are you interested in purchasing sharpening products for your knives? YES, will be purchasing ASAP.
SPECIAL REQUESTS/COMMENTS
I'm in Toronto, something I could get locally or have shipped ASAP would be great, but not essential (The two shops we have in the city are Tosho and KNIFE). I am currently in culinary school and have an interview for my first kitchen job tomorrow. I also have someone buying my Shun tomorrow, thus the reason I'll need to replace it ASAP. I've only had the Shun for about 6 months, didn't fall in love with it like I wanted to, now I'm here.
