LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Backup knife for my Moritaka 300mm
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese Wa preferred
What length of knife (blade) are you interested in (in inches or millimeters)?
~210mm but not picky
Do you require a stainless knife? (Yes or no)
no
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?
Professional
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.)
I keep my moritaka's edge very acute for push cutting and slicing meat. Looking for a knife to handle the tasks that put my Moritaka at risk of chipping (cutting hard squash, semi-frozen food, etc)
What knife, if any, are you replacing?
Right now I use a Kiwi knife as backup for harder foods but the handle is falling off andd I'm looking for something a bit nicer
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.)
#1 push cut #2 mincing/rock chop #3 Chopping
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.)
mentioned above. Take the rough work off my Moritaka so I don't have to re-sharpen it as much
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)?
Zero preference on aesthetics. Non-slip handle. I like octagonal Wa handles but its not a necessity
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I use lighter knives mostly but am open to suggestion
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)?
It would be cool to have a really sharp knife out of the box. This isn't super important though. Something that takes a really sharp, quick edge on my ceramic sharpening steel would be ideal
Do you sharpen your own knives? (Yes or no.)
Yes
1000/6000 King Stone
MAC black cermaic sharpening rod
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.)
yes
SPECIAL REQUESTS/COMMENTS
Very open to a variety of knives. Simply looking to learn more from this community and enjoy the feel of a new knife. Use above as a guideline but do not rule something out if you really like a particular knife
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Backup knife for my Moritaka 300mm
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese Wa preferred
What length of knife (blade) are you interested in (in inches or millimeters)?
~210mm but not picky
Do you require a stainless knife? (Yes or no)
no
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?
Professional
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.)
I keep my moritaka's edge very acute for push cutting and slicing meat. Looking for a knife to handle the tasks that put my Moritaka at risk of chipping (cutting hard squash, semi-frozen food, etc)
What knife, if any, are you replacing?
Right now I use a Kiwi knife as backup for harder foods but the handle is falling off andd I'm looking for something a bit nicer
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.)
#1 push cut #2 mincing/rock chop #3 Chopping
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.)
mentioned above. Take the rough work off my Moritaka so I don't have to re-sharpen it as much
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)?
Zero preference on aesthetics. Non-slip handle. I like octagonal Wa handles but its not a necessity
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I use lighter knives mostly but am open to suggestion
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)?
It would be cool to have a really sharp knife out of the box. This isn't super important though. Something that takes a really sharp, quick edge on my ceramic sharpening steel would be ideal
Do you sharpen your own knives? (Yes or no.)
Yes
1000/6000 King Stone
MAC black cermaic sharpening rod
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.)
yes
SPECIAL REQUESTS/COMMENTS
Very open to a variety of knives. Simply looking to learn more from this community and enjoy the feel of a new knife. Use above as a guideline but do not rule something out if you really like a particular knife
