toufas
Well-Known Member
- Joined
- Aug 13, 2014
- Messages
- 234
- Reaction score
- 5
LOCATION
UK/London
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? gyuto
Are you right or left handed? right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)? 240mm
Do you require a stainless knife? (Yes or no) it depends on reactivity, my only experience with a pure carbon blade is the tojiro shirogami, and that is really reactive! I am ok with stainless cladding.
What is your absolute maximum budget for your knife? up to 450? I would prefer paying a bit less?
KNIFE USE
This will be used in a pro enviroment.
Some prep work will be done with this knife, from filleting salmon, to prepping vegetables. One of the most "demanding" aspects of this job is slicing paper thin spring onions for garnish. We are talking about A LOT of spring onions and a lot of board contact
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.)
What knife, if any, are you replacing? I currently own the following knives : global gs8, global g17, global g10, 3 henckels various sizes, 1 damascus VG10 steel 19cm that somebody got me from japan, 1 Tojiro-DP Gyuto-Honesuki-Nakiri, few fibrox handles victorinox, Hiromoto gyuto 240mm, Goko Damsacus 210mm Gyuto, TOJIRO Shirogami santoku 165mm-kiritsuke 240mm-gyuto 210mm, Murata Buho 165mm Nakiri and one sakai kama usuba from bluewayjapan.
At my work bag I have the hiromoto, the goko, the buho and either a fibrox chefs knife or the tojiro dp gyuto along with a dickoron steel.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) I alternate between all three
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.) rocking but ideally I want to learn to use push cutting
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 a knife that will be able to hold the edge for a long time, and I won't have to sharpen every week. I am after a japanese handle, as I think they are more comfortable to hold. I would like a very good edge out of the box, really good food release, not that much reactivity with food and ease of sharpening.
I would like a saya with this knife
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) synthetic cutting work boards
Do you sharpen your own knives? (Yes or no.) yes, with an edge pro with shapton glass stones up to 8k. I would like a 50-50 grind on the knife. I have the double sided norton stones up to 8k but I am not that willing to use them as I prefer the edge pro in edge uniformity.
SPECIAL REQUESTS/COMMENTS
This will be a gift from my girlfriend. She told me to make her a list of 3-5 knives and she will get me one of them. Ideally I would like something from EU as I really don't want her to pay custom fees if getting them from overseas, but I will get something from the states or japan if I have to. I was thinking from something from maksim, cuttingedge, japanese knife company or even jck and then to some other us based suppliers (or even ebay from japan?)
UK/London
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? gyuto
Are you right or left handed? right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)? 240mm
Do you require a stainless knife? (Yes or no) it depends on reactivity, my only experience with a pure carbon blade is the tojiro shirogami, and that is really reactive! I am ok with stainless cladding.
What is your absolute maximum budget for your knife? up to 450? I would prefer paying a bit less?
KNIFE USE
This will be used in a pro enviroment.
Some prep work will be done with this knife, from filleting salmon, to prepping vegetables. One of the most "demanding" aspects of this job is slicing paper thin spring onions for garnish. We are talking about A LOT of spring onions and a lot of board contact
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.)
What knife, if any, are you replacing? I currently own the following knives : global gs8, global g17, global g10, 3 henckels various sizes, 1 damascus VG10 steel 19cm that somebody got me from japan, 1 Tojiro-DP Gyuto-Honesuki-Nakiri, few fibrox handles victorinox, Hiromoto gyuto 240mm, Goko Damsacus 210mm Gyuto, TOJIRO Shirogami santoku 165mm-kiritsuke 240mm-gyuto 210mm, Murata Buho 165mm Nakiri and one sakai kama usuba from bluewayjapan.
At my work bag I have the hiromoto, the goko, the buho and either a fibrox chefs knife or the tojiro dp gyuto along with a dickoron steel.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) I alternate between all three
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.) rocking but ideally I want to learn to use push cutting
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 a knife that will be able to hold the edge for a long time, and I won't have to sharpen every week. I am after a japanese handle, as I think they are more comfortable to hold. I would like a very good edge out of the box, really good food release, not that much reactivity with food and ease of sharpening.
I would like a saya with this knife
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) synthetic cutting work boards
Do you sharpen your own knives? (Yes or no.) yes, with an edge pro with shapton glass stones up to 8k. I would like a 50-50 grind on the knife. I have the double sided norton stones up to 8k but I am not that willing to use them as I prefer the edge pro in edge uniformity.
SPECIAL REQUESTS/COMMENTS
This will be a gift from my girlfriend. She told me to make her a list of 3-5 knives and she will get me one of them. Ideally I would like something from EU as I really don't want her to pay custom fees if getting them from overseas, but I will get something from the states or japan if I have to. I was thinking from something from maksim, cuttingedge, japanese knife company or even jck and then to some other us based suppliers (or even ebay from japan?)
