LOCATION
What country are you in?
Toronto, Canada
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
What length of knife (blade) are you interested in (in inches or millimeters)?
Looking for a 240mm gyuto
Do you require a stainless knife? (Yes or no)
Prefer stainless, never owned a carbon knife before but I'd be willing to use one.
What is your absolute maximum budget for your knife?
250
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
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
Mostly trimming meat, making steak tartare, mincing vegetables.
What knife, if any, are you replacing?
Possibly a 240 mm Konosuke HD2.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch.
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.)
Mostly push cutting and slicing.
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.)
Found my 240 to be a bit thick, would like another laser (for some reason I feel like the western handled HD2 is a lot thicker than my 210mm wa handled HD2).
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)?
Hopefully something with stainless cladding and better food release?
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.)
Wood and poly.
Do you sharpen your own knives? (Yes or no.)
Yes.
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.)
SPECIAL REQUESTS/COMMENTS
What country are you in?
Toronto, Canada
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
What length of knife (blade) are you interested in (in inches or millimeters)?
Looking for a 240mm gyuto
Do you require a stainless knife? (Yes or no)
Prefer stainless, never owned a carbon knife before but I'd be willing to use one.
What is your absolute maximum budget for your knife?
250
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
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
Mostly trimming meat, making steak tartare, mincing vegetables.
What knife, if any, are you replacing?
Possibly a 240 mm Konosuke HD2.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch.
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.)
Mostly push cutting and slicing.
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.)
Found my 240 to be a bit thick, would like another laser (for some reason I feel like the western handled HD2 is a lot thicker than my 210mm wa handled HD2).
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)?
Hopefully something with stainless cladding and better food release?
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.)
Wood and poly.
Do you sharpen your own knives? (Yes or no.)
Yes.
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.)
SPECIAL REQUESTS/COMMENTS
