What country are you in? USA
What type of knife are you interested in? Petty
Are you right or left handed? Right
Are you interested in a Western handle or Japanese? Wa octagon
What length of knife (blade) are you interested in (in inches or millimeters)? 150
Do you require a stainless knife? (Yes or no) no
What is your absolute maximum budget for your knife? $200 USD
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.) Daily veggie prep for meals.
What knife, if any, are you replacing? I want this for a smaller option to replace my 240 mm gyuto for daily stuff.
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.) Push cut, some rocking from habit.
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.) I want better food release than my 240 mm gesshin ginga gyuto. Particularly on onions and celery.
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)? Prefer a darker handle like burnt chestnut or something other than the common ho wood and black ferrule.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I would like similar or better FnF to the gesshin ginga as I will be using this daily.
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)? Not sure, I like how easy the ginga is to sharpen but I don't have much comparison.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? I have a hi-soft cutting board and I only have to sharpen my ginga every 2 months or more, although I let it go much longer out of laziness and lack of time. Again not really experienced enough to give a clear answer. I don't want to have to sharpen more than once a month.
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Hi soft synthetic board
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.) I have a gesshin 2000 stone right now with a flattening plate. Looking to get a coarser stone around 300-400 and a 6000.
I want the knife to have enough height so that my knuckles don't hit the board all of the time.