LOCATION
What country are you in?
us seattleish
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
western deba banno bunka or santoku shape
Are you right or left handed?
lefty
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
western or octagonal possiby
What length of knife (blade) are you interested in (in inches or millimeters)?
7" or so
Do you require a stainless knife? (Yes or no)
at least clad probably work at a busy pub, not a caveman but stuff happens
What is your absolute maximum budget for your knife?
$300
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
work
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.)
salmon, some meat fab. usually boneless, rock n chop veg stuf then online for whateva
What knife, if any, are you replacing?
i miss my 7" furi santoku
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
that furi one was comfortable my myabi 600 is ok not too fond of "cold" feeling shun d shape
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.)
sheesh which one don't i? every and all all the time
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 steel not too burdensome to maintain/sharpen, sick of v10 if thats what i've been using all these years
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)?
who cares get the dang job done
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
that furi was agreat balance of lightweight yet w enough heft or girth to get busy
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)?
yes
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
oh yes
