TheOneHawk
Well-Known Member
- Joined
- Jun 12, 2014
- Messages
- 77
- Reaction score
- 0
Hi everyone 
I'm new here and have been doing a lot of internet research on knives in the last week or two since I decided my Mercer doesn't hold a sharp enough edge for long enough. I'm really intrigued by Akifusa's, particularly the powder metal, but I can only find the ones with western handles actually for sale. I'm really interested in trying out a Japanese handle.
LOCATION
What country are you in?
Canada
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
What length of knife (blade) are you interested in (in inches or millimeters)?
240 mm probably.
Do you require a stainless knife? (Yes or no)
No.
What is your absolute maximum budget for your knife?
400 probably. 300 preferred.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Pro
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 vegetables, heaviest chopping I've done recently was cutting up some beef short ribs.
What knife, if any, are you replacing?
Mercer 9 inch Renaissance
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.)
Rocking for shorter things, push cutting for taller things, everything else now and then in specific circumstances.
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.)
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Mostly edge retention, but I find that my current knife starts to dig into my hand a bit if I'm doing heavier cutting for an extended period of time.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, Synthetic boards are provided by my work.
Do you sharpen your own knives? (Yes or no.)
Yes, I have my own personal stones.
I'm new here and have been doing a lot of internet research on knives in the last week or two since I decided my Mercer doesn't hold a sharp enough edge for long enough. I'm really intrigued by Akifusa's, particularly the powder metal, but I can only find the ones with western handles actually for sale. I'm really interested in trying out a Japanese handle.LOCATION
What country are you in?
Canada
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
What length of knife (blade) are you interested in (in inches or millimeters)?
240 mm probably.
Do you require a stainless knife? (Yes or no)
No.
What is your absolute maximum budget for your knife?
400 probably. 300 preferred.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Pro
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 vegetables, heaviest chopping I've done recently was cutting up some beef short ribs.
What knife, if any, are you replacing?
Mercer 9 inch Renaissance
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.)
Rocking for shorter things, push cutting for taller things, everything else now and then in specific circumstances.
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.)
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Mostly edge retention, but I find that my current knife starts to dig into my hand a bit if I'm doing heavier cutting for an extended period of time.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, Synthetic boards are provided by my work.
Do you sharpen your own knives? (Yes or no.)
Yes, I have my own personal stones.
