LOCATION
What country are you in?
Singapore.
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Yanagiba
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese, chosen for aesthetics. If there's a case for Western, i can change.
What length of knife (blade) are you interested in (in inches or millimeters)?
270mm
Do you require a stainless knife? (Yes or no)
See note.
What is your absolute maximum budget for your knife?
200
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.)
Sashimi, nigiri sushi, maybe boneless protein.
What knife, if any, are you replacing?
Nil.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Point, for the yanagiba.
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 only. Am familiar with the *** Knife Society videos.
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.)
Nil
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)?
Nil
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 opened professionally.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I don't mind poor retention as i don't see myself using this that often.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood, from IKEA.
Do you sharpen your own knives? (Yes or no.)
I have a 1k and 3k Naniwa stone, planning on getting a 6k king stone. BUT, haven't used them before.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes, sharpening is what got me into this mess (of wanting more knives) in the first place.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes.
SPECIAL REQUESTS/COMMENTS
I have shortlisted 2 knives, though i can still be convinced to go other directions.
1. Gesshin Uraku White #2 270 from JKI
2. Korin Shiro-ko kasumi White #2 270 from Korin.
To be honest, i do prefer a stainless steel knife, since i live in a humid place, and i envision myself using my yanagiba ~10 times a year, but i shortlisted W2 because there doesn't seem to be a lot of information with regards to the budget SS yanagibas available in the market now.
Will i be compromising on anything if i went with a SS over a W2? (eg the GESSHIN STAINLESS DAMASCUS 270MM YANAGIBA)
I've ruled out a number of SS Yanagibas because i was skeptical of their quality. Eg, the Fujiwara FKV series, Tojiro MV Series, Korin Stain Resistant etc. Was i too hasty in doing that?
I chose those 2 vendors mainly cos they help open up the knife.
Thank you in advance.
What country are you in?
Singapore.
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Yanagiba
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese, chosen for aesthetics. If there's a case for Western, i can change.
What length of knife (blade) are you interested in (in inches or millimeters)?
270mm
Do you require a stainless knife? (Yes or no)
See note.
What is your absolute maximum budget for your knife?
200
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.)
Sashimi, nigiri sushi, maybe boneless protein.
What knife, if any, are you replacing?
Nil.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Point, for the yanagiba.
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 only. Am familiar with the *** Knife Society videos.
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.)
Nil
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)?
Nil
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 opened professionally.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I don't mind poor retention as i don't see myself using this that often.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood, from IKEA.
Do you sharpen your own knives? (Yes or no.)
I have a 1k and 3k Naniwa stone, planning on getting a 6k king stone. BUT, haven't used them before.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes, sharpening is what got me into this mess (of wanting more knives) in the first place.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes.
SPECIAL REQUESTS/COMMENTS
I have shortlisted 2 knives, though i can still be convinced to go other directions.
1. Gesshin Uraku White #2 270 from JKI
2. Korin Shiro-ko kasumi White #2 270 from Korin.
To be honest, i do prefer a stainless steel knife, since i live in a humid place, and i envision myself using my yanagiba ~10 times a year, but i shortlisted W2 because there doesn't seem to be a lot of information with regards to the budget SS yanagibas available in the market now.
Will i be compromising on anything if i went with a SS over a W2? (eg the GESSHIN STAINLESS DAMASCUS 270MM YANAGIBA)
I've ruled out a number of SS Yanagibas because i was skeptical of their quality. Eg, the Fujiwara FKV series, Tojiro MV Series, Korin Stain Resistant etc. Was i too hasty in doing that?
I chose those 2 vendors mainly cos they help open up the knife.
Thank you in advance.
