stump_nola
Active Member
- Joined
- Sep 3, 2014
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I've looked at several different knives that I feel would benefit my needs. I would like for the experienced members to give feedback on the following knives I've identified and if there are any additional not listed please provide details.
- JCK CarboNext 210mm Gyuto
- Misono Stainless Molybdenum Steel
- Hiromoto Tenmi-Jyuraku Gingami #3 Series
- Takamura Migaki R2 (this one is the most expensive and would consider if it is an exceptional knife in comparison to the others)
LOCATION
What country are you in?
US
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 / Gyuto & Petty
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western
What length of knife (blade) are you interested in (in inches or millimeters)?
210
Do you require a stainless knife? (Yes or no) yes & no.
Would be ok w/carbon or carbon blend if someone could explain maintenance.
What is your absolute maximum budget for your knife?
$100-150
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use exclusively
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 veggies, cutting meat and poultry. Knife will not be used for any bone breaking.
What knife, if any, are you replacing?
El Cheapo Victoriniox Chef's knive 8"
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Probably use all three types.
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 & rocking motion mainly but would like to use/try the others.
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.)
Sharpness & edge retention, balance.
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)?
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)?
Definitely easy to sharpen since I an just starting to sharpen my own knives.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
At least 2-4 weeks of light to medium use.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
yes, wood.
Do you sharpen your own knives? (Yes or no.)
will be, stones ordered.
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.)
have some on order
Thanks
Eddie
- JCK CarboNext 210mm Gyuto
- Misono Stainless Molybdenum Steel
- Hiromoto Tenmi-Jyuraku Gingami #3 Series
- Takamura Migaki R2 (this one is the most expensive and would consider if it is an exceptional knife in comparison to the others)
LOCATION
What country are you in?
US
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 / Gyuto & Petty
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western
What length of knife (blade) are you interested in (in inches or millimeters)?
210
Do you require a stainless knife? (Yes or no) yes & no.
Would be ok w/carbon or carbon blend if someone could explain maintenance.
What is your absolute maximum budget for your knife?
$100-150
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use exclusively
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 veggies, cutting meat and poultry. Knife will not be used for any bone breaking.
What knife, if any, are you replacing?
El Cheapo Victoriniox Chef's knive 8"
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Probably use all three types.
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 & rocking motion mainly but would like to use/try the others.
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.)
Sharpness & edge retention, balance.
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)?
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)?
Definitely easy to sharpen since I an just starting to sharpen my own knives.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
At least 2-4 weeks of light to medium use.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
yes, wood.
Do you sharpen your own knives? (Yes or no.)
will be, stones ordered.
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.)
have some on order
Thanks
Eddie
