Hello all. I think the title sums it up fairly well. Like many here, I have always liked sharp shiny things, but I never really liked using a chefs knife. I personally think that the rock chop motion is not at all natural and only those who train as professionals ever get to like it. In the not too distant past I bought a cleaver from BST (Thanks JKerr), and I was very surprised that the first time I used it, it just felt right in my hand. I had no adjustment period at all. So I think I will stick to a cleaver of some kind for my main knife, but it's a bit much hassle to get the cleaver out and then clean all that blade if you are just making a sandwich, or making a few quick cuts, so I want a secondary knife. I assume most people use a petty along with their cleaver but I don't know. All suggestions welcome.
I also want a knife for the Wife to use. When we had a Global knife set, she mostly used the GS39 followed by the GS51. I liked the GS39 as well to be honest, and used it in preference to the chefs knife in the set because as I have said above, I never really got on with chefs knives. So I am thinking a short santoku might fit the bill, but I can only find a few of those. They mostly come in 180mm and I think 160mm might suit better, but who knows. Maybe a tall petty?
Both knives should be stainless, or at least semi stainless clad in stainless. While I do look after my knives, and the wife is pretty good in that regard I don't want to have to baby my knives just to make sure they don't rust, and if I can ever get my sharpening up to spec stainless gets plenty sharp for me. Some more than others I know but while I do like a sharp knife I don't need the last word in sharpness.
I have a few knives to sell, that I don't get along with so the budget for both should be around £300 max.
LOCATION
What country are you in?
UK
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Probably a petty and a santoku but open to suggestions
Are you right or left handed?
Me- Right Handed Wife- Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I might like to try a wa handle. Wife would probably prefer western but she may try a wa as well. So basically - whatever
What length of knife (blade) are you interested in (in inches or millimeters)?
Probably a 150 petty and a 160ish santoku but again, suggestions please.
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
£300 for both
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.)
Slicing, chopping and basic prep. No boning, filleting etc.
What knife, if any, are you replacing?
I have a 120mm Hiromoto G3 petty which I think is too short. Wife liked the Global GS39 we used to have.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I use pinch on my cleaver. Point and pinch on my Honesuki. I think the wife just grabs the handle, but not sure.
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 and chop mostly. Wife mostly push cut.
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 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)?
It's a knife to cut stuff with. Aesthetics doesn't bother me. Performance does.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Comfort is nice but I'm not sure what I want.
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)?
Sharp out of the box is a requirement. Easy sharpening would be nice as I am a beginner in that regard.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
A few months of use once a day would be nice, but edge retention vs sharpenability, I'm not sure.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes. Endgrain mostly.
Do you sharpen your own knives? (Yes or no.)
Yes. Badly.
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 the minute.
SPECIAL REQUESTS/COMMENTS
I also want a knife for the Wife to use. When we had a Global knife set, she mostly used the GS39 followed by the GS51. I liked the GS39 as well to be honest, and used it in preference to the chefs knife in the set because as I have said above, I never really got on with chefs knives. So I am thinking a short santoku might fit the bill, but I can only find a few of those. They mostly come in 180mm and I think 160mm might suit better, but who knows. Maybe a tall petty?
Both knives should be stainless, or at least semi stainless clad in stainless. While I do look after my knives, and the wife is pretty good in that regard I don't want to have to baby my knives just to make sure they don't rust, and if I can ever get my sharpening up to spec stainless gets plenty sharp for me. Some more than others I know but while I do like a sharp knife I don't need the last word in sharpness.
I have a few knives to sell, that I don't get along with so the budget for both should be around £300 max.
LOCATION
What country are you in?
UK
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Probably a petty and a santoku but open to suggestions
Are you right or left handed?
Me- Right Handed Wife- Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I might like to try a wa handle. Wife would probably prefer western but she may try a wa as well. So basically - whatever
What length of knife (blade) are you interested in (in inches or millimeters)?
Probably a 150 petty and a 160ish santoku but again, suggestions please.
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
£300 for both
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.)
Slicing, chopping and basic prep. No boning, filleting etc.
What knife, if any, are you replacing?
I have a 120mm Hiromoto G3 petty which I think is too short. Wife liked the Global GS39 we used to have.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I use pinch on my cleaver. Point and pinch on my Honesuki. I think the wife just grabs the handle, but not sure.
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 and chop mostly. Wife mostly push cut.
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 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)?
It's a knife to cut stuff with. Aesthetics doesn't bother me. Performance does.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Comfort is nice but I'm not sure what I want.
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)?
Sharp out of the box is a requirement. Easy sharpening would be nice as I am a beginner in that regard.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
A few months of use once a day would be nice, but edge retention vs sharpenability, I'm not sure.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes. Endgrain mostly.
Do you sharpen your own knives? (Yes or no.)
Yes. Badly.
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 the minute.
SPECIAL REQUESTS/COMMENTS