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- Mar 9, 2014
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Looking for a gift recommendation. Relative of mine is getting married soon. The couple knows I am into Japanese knives and I would like to introduce them to the world of Japanese steel. Fiancee is into cooking and in casual conversation is interested in Shuns, however he is a lefty. She is a righty; maybe I will have to buy two knives. 
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)?
CHEFS/Gyuto
Are you right or left handed?
He is a lefty.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western or Wa
What length of knife (blade) are you interested in (in inches or millimeters)?
210 or 240
Do you require a stainless knife? (Yes or no)
Stainless is probably better for them
What is your absolute maximum budget for your knife?
$150 or so
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.)
general kitchen tasks, veg, meat etc.
What knife, if any, are you replacing?
random cheap Henkels
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
?
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.)
?
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 steel, lighter weight, chance to try lighter harder Japanese steel
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)?
Don't need too much bling
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)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Synthetic
Do you sharpen your own knives? (Yes or no.)
I will give them some lessons (and perhaps an old King 1000/6000 combo)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
I hope they will learn
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
SPECIAL REQUESTS/COMMENTS
Looking for something beyond Shuns/ Globals, that would work for a lefty
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)?
CHEFS/Gyuto
Are you right or left handed?
He is a lefty.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western or Wa
What length of knife (blade) are you interested in (in inches or millimeters)?
210 or 240
Do you require a stainless knife? (Yes or no)
Stainless is probably better for them
What is your absolute maximum budget for your knife?
$150 or so
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.)
general kitchen tasks, veg, meat etc.
What knife, if any, are you replacing?
random cheap Henkels
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
?
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.)
?
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 steel, lighter weight, chance to try lighter harder Japanese steel
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)?
Don't need too much bling
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)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Synthetic
Do you sharpen your own knives? (Yes or no.)
I will give them some lessons (and perhaps an old King 1000/6000 combo)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
I hope they will learn
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
SPECIAL REQUESTS/COMMENTS
Looking for something beyond Shuns/ Globals, that would work for a lefty
