cujo
Member
- Joined
- Nov 22, 2014
- Messages
- 7
- Reaction score
- 0
Hi guys,
After some lurking, I decided to join your great community. Please help me finding my first proper knife.
Thanks in advance.
LOCATION
What country are you in?
EU
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
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Definitely Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
Around 200
Do you require a stainless knife? (Yes or no)
Yes or at least semi-stainless
What is your absolute maximum budget for your knife?
175$ or 150Euro
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 meats and vegetables, chopping, trimming
What knife, if any, are you replacing?
none of a significance
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.)
Slice, 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)?
Won't lie: Decent Victorinox will be enough for my needs, yet I'm a bit of a geek here.
Aesthetics are important. I prefer traditional or french profile to the German one. I love the minimalism of the traditional WA handles and their modern interpretations (round of hexagon).
Will love a patterned blade(or having some finishing), but that's not obligatory.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Not sure, i'm relatively big guy though
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)?
Will for sure be better than my current ones
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not so important - it's mainly for home usage
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood - oak
Do you sharpen your own knives? (Yes or no.)
Yes, I sharpening my knives
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
Attainable in EU.
Also matching parry to exist. I'm gonna add it to my collection later.
After some lurking, I decided to join your great community. Please help me finding my first proper knife.
Thanks in advance.
LOCATION
What country are you in?
EU
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
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Definitely Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
Around 200
Do you require a stainless knife? (Yes or no)
Yes or at least semi-stainless
What is your absolute maximum budget for your knife?
175$ or 150Euro
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 meats and vegetables, chopping, trimming
What knife, if any, are you replacing?
none of a significance
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.)
Slice, 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)?
Won't lie: Decent Victorinox will be enough for my needs, yet I'm a bit of a geek here.
Aesthetics are important. I prefer traditional or french profile to the German one. I love the minimalism of the traditional WA handles and their modern interpretations (round of hexagon).
Will love a patterned blade(or having some finishing), but that's not obligatory.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Not sure, i'm relatively big guy though
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)?
Will for sure be better than my current ones
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not so important - it's mainly for home usage
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood - oak
Do you sharpen your own knives? (Yes or no.)
Yes, I sharpening my knives
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
Attainable in EU.
Also matching parry to exist. I'm gonna add it to my collection later.