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)?
Chef's knife.
Are you right or left handed?
Right-handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No preference.
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm but open to size suggestions.
Do you require a stainless knife? (Yes or no)
No.
What is your absolute maximum budget for your knife?
No real limit.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use, some commissary use.
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.)
Chopping, slicing, mincing vegetables, slicing and trimming meats.
What knife, if any, are you replacing?
240mm Tanaka Blue #2.
Do you have a particular grip that you primarily use?
Pinch grip
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.)
rocking motion, slice, drawing motion.
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.)
Balance, aesthetics, better ff, sharper.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
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.)
Yes
SPECIAL REQUESTS/COMMENTS
I'm looking to pick up my first mid/higher end chef knife and I was hoping that this community could offer some suggestions. I have several knives in white steel #1, blue steel #2, VG10, and AEBL and I wanted to explore some other steels.
The knives that i've been looking at so far are:
Hiromoto AS gyoto
Takeda 240 Classic AS gyoto
z kramer 8inch
Tanaka R2 Ironwood
Other options are always welcome. Thanks.
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)?
Chef's knife.
Are you right or left handed?
Right-handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No preference.
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm but open to size suggestions.
Do you require a stainless knife? (Yes or no)
No.
What is your absolute maximum budget for your knife?
No real limit.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use, some commissary use.
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.)
Chopping, slicing, mincing vegetables, slicing and trimming meats.
What knife, if any, are you replacing?
240mm Tanaka Blue #2.
Do you have a particular grip that you primarily use?
Pinch grip
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.)
rocking motion, slice, drawing motion.
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.)
Balance, aesthetics, better ff, sharper.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
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.)
Yes
SPECIAL REQUESTS/COMMENTS
I'm looking to pick up my first mid/higher end chef knife and I was hoping that this community could offer some suggestions. I have several knives in white steel #1, blue steel #2, VG10, and AEBL and I wanted to explore some other steels.
The knives that i've been looking at so far are:
Hiromoto AS gyoto
Takeda 240 Classic AS gyoto
z kramer 8inch
Tanaka R2 Ironwood
Other options are always welcome. Thanks.
