What country are you in?
What type of knife are you interested in : Chefs knife
What length of knife (blade) are you interested in (in inches or millimeters)? 7 3/4” blade length (appox)
Do you require a stainless knife? No
What is your absolute maximum budget for your knife? $150
Do you primarily intend to use this knife at home or a professional environment?
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.)
Slicing/chopping/mincing veggies, slicing meats.
What knife, if any, are you replacing?
I’m replacing a Cutco 7-5/8 petite chef knife that was lost at work cookout.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I use pinch grip 90% of the time. Hammer grip the rest
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, rock and walk.
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.)
Edge Retention would be nice. Easier to sharpen. Something that I can appreciate the look of and appreciate the use of.
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Do you sharpen your own knives? (Yes or no.)
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.)
Not at this time
I have a soft spot for vintage items.