I never use honesuki type knives. is it like "Deba" Japanese knives??
Usually work with fish and poultry. which would be good for me? Honesuki or just boning knives??
Suisin Honesuki is in my shopping list on Korin.com
LOCATION
What country are you in?
South Korea, which doesn't have cutlery shop. So I use amazon.com or Korin.com
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
->Chef's knife, boning knife and petit one.
Are you right or left handed?
->Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
->doesn't matter. I use both, Shun Classic's Round handle, misono's western handle
What length of knife (blade) are you interested in (in inches or millimeters)?
->Not too much long, about 4~7 in"
Do you require a stainless knife? (Yes or no)
does it matter? I`m not good at knives.
What is your absolute maximum budget for your knife?
$1,000 for 3 knives. less is better
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
->kinda 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.)
->Filleting fish, usually working at line in the kitchen. so all purpose better for me
What knife, if any, are you replacing?
->Boning knife, petit and chef knife
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
prefer to use lighter knife. any handle shapes are fine.
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)?
->just sharp, last long will be great
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
no
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.)
no
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
like sharpening stone? no.
SPECIAL REQUESTS/COMMENTS
Usually work with fish and poultry. which would be good for me? Honesuki or just boning knives??
Suisin Honesuki is in my shopping list on Korin.com
LOCATION
What country are you in?
South Korea, which doesn't have cutlery shop. So I use amazon.com or Korin.com
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
->Chef's knife, boning knife and petit one.
Are you right or left handed?
->Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
->doesn't matter. I use both, Shun Classic's Round handle, misono's western handle
What length of knife (blade) are you interested in (in inches or millimeters)?
->Not too much long, about 4~7 in"
Do you require a stainless knife? (Yes or no)
does it matter? I`m not good at knives.
What is your absolute maximum budget for your knife?
$1,000 for 3 knives. less is better
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
->kinda 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.)
->Filleting fish, usually working at line in the kitchen. so all purpose better for me
What knife, if any, are you replacing?
->Boning knife, petit and chef knife
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
prefer to use lighter knife. any handle shapes are fine.
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)?
->just sharp, last long will be great
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
no
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.)
no
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
like sharpening stone? no.
SPECIAL REQUESTS/COMMENTS
