Never thought I'd end up using this myself, but I figure getting some "sober second thought" is always a good idea. It may also give me some perspectives that I hadn't considered before.
I'm sort of between a Mizuno DX and a Watanabe, but wouldn't mind hearing what else is out there.
I left out some of the noob questions about cutting boards, sharpening, etc.
LOCATION
What country are you in?
Canada
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?
Lefty
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa/Japanese, I am (will be) getting a custom made by a vendor
What length of knife (blade) are you interested in (in inches or millimeters)?
240ish, I've used gyutos from 150mm - 300mm and find this is the perfect size for me 99% of the time (although there are times when smaller/larger is better suited)
Do you require a stainless knife? (Yes or no)
no, and I don't want another one either
What is your absolute maximum budget for your knife?
around the $1000 mark would be preferred
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
at 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.)
mostly vegetables (kale, spinach, mushrooms, onions, peppers, etc.) and deboned/boneless meats (beef, chicken, pork, etc.)
What knife, if any, are you replacing?
I have a Watanabe Pro mirror polished Honyaki blue #2 270mm Kiritsuke Gyuto that is waiting for a handle. I had big plans for this knife, but the more I think about it, this knife will be too big for everyday use at home (it's basically a 300 with the tip cut back), and I am thinking of getting something smaller, but am still on the fence about it
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch 99% of the time, occasionally I may use hammer
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)?
something that will be a bit more wieldy, I would prefer Honyaki as opposed to Damascus
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
i'm coming to appreciate more of the "workhorse" geometry, so it doesn't need to be a laser
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
i can live with minor aesthetic things such as rounding a choil, edge retention is a plus as well
SPECIAL REQUESTS/COMMENTS
I sort of put some of this in the preamble at the top, but I'm quite certain I'm going for something in blue#2 Honyaki, but am open to hearing other thoughts. Watanabe seems to be the obvious winner, as it would also go well with some of my others, but at the same time, there may be other names worth considering.
Thanks KKF
I'm sort of between a Mizuno DX and a Watanabe, but wouldn't mind hearing what else is out there.
I left out some of the noob questions about cutting boards, sharpening, etc.
LOCATION
What country are you in?
Canada
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?
Lefty
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa/Japanese, I am (will be) getting a custom made by a vendor
What length of knife (blade) are you interested in (in inches or millimeters)?
240ish, I've used gyutos from 150mm - 300mm and find this is the perfect size for me 99% of the time (although there are times when smaller/larger is better suited)
Do you require a stainless knife? (Yes or no)
no, and I don't want another one either
What is your absolute maximum budget for your knife?
around the $1000 mark would be preferred
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
at 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.)
mostly vegetables (kale, spinach, mushrooms, onions, peppers, etc.) and deboned/boneless meats (beef, chicken, pork, etc.)
What knife, if any, are you replacing?
I have a Watanabe Pro mirror polished Honyaki blue #2 270mm Kiritsuke Gyuto that is waiting for a handle. I had big plans for this knife, but the more I think about it, this knife will be too big for everyday use at home (it's basically a 300 with the tip cut back), and I am thinking of getting something smaller, but am still on the fence about it
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch 99% of the time, occasionally I may use hammer
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)?
something that will be a bit more wieldy, I would prefer Honyaki as opposed to Damascus
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
i'm coming to appreciate more of the "workhorse" geometry, so it doesn't need to be a laser
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
i can live with minor aesthetic things such as rounding a choil, edge retention is a plus as well
SPECIAL REQUESTS/COMMENTS
I sort of put some of this in the preamble at the top, but I'm quite certain I'm going for something in blue#2 Honyaki, but am open to hearing other thoughts. Watanabe seems to be the obvious winner, as it would also go well with some of my others, but at the same time, there may be other names worth considering.
Thanks KKF
