sergeysus
Well-Known Member
- Joined
- Sep 10, 2015
- Messages
- 131
- Reaction score
- 3
Home cook - everyday.
Want to buy a dedicated protein slicer and would rather have a double bevel. Open to various materials, but love carbon knives.
Japanese Knives I have/had/used in the kitchen
Kohetsu 210 gyoto
Takeda Bunka AS
Hiro 240mm
and a bunch of petty, pairing etc...
So far I am looking at Misono Swedish and Kurosaki AS Kurouchi, but wanted to get feedback on them and would consider advice on other brands or other patterns.
LOCATION
What country are you in?
US
KNIFE TYPE
Dedicated slicer of both fish and meats - so I am assuming a sujihiki
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I've used both. Still undecided
What length of knife (blade) are you interested in (in inches or millimeters)?
Trying to decide between 240 and 270. Thinking that a 300 would be too long in a home kitchen and will scare the family.
Do you require a stainless knife? (Yes or no)
no
What is your absolute maximum budget for your knife?
around $300
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home cook.
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.)
Looking for a protein slicer
What knife, if any, are you replacing?
adding a knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
mostly pinch on gyotos and point for meats
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.)
combinations, slicing for meats
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.)
not sure how to answer this one. Dont want a single bevel slicer
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)?
dont want anything fancy as I will be using it. I've always likes carbon knives and dont mind taking care of them. Have a few traditional knives, hunting knives and kitchen knives in carbon. Dont care about scratching.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
comfort is not as important - will be using it at home for short durations.
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)?
open on suggestions.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
sharpen all my own knives.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
top grain board and synthetic
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
Want to buy a dedicated protein slicer and would rather have a double bevel. Open to various materials, but love carbon knives.
Japanese Knives I have/had/used in the kitchen
Kohetsu 210 gyoto
Takeda Bunka AS
Hiro 240mm
and a bunch of petty, pairing etc...
So far I am looking at Misono Swedish and Kurosaki AS Kurouchi, but wanted to get feedback on them and would consider advice on other brands or other patterns.
LOCATION
What country are you in?
US
KNIFE TYPE
Dedicated slicer of both fish and meats - so I am assuming a sujihiki
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I've used both. Still undecided
What length of knife (blade) are you interested in (in inches or millimeters)?
Trying to decide between 240 and 270. Thinking that a 300 would be too long in a home kitchen and will scare the family.
Do you require a stainless knife? (Yes or no)
no
What is your absolute maximum budget for your knife?
around $300
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home cook.
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.)
Looking for a protein slicer
What knife, if any, are you replacing?
adding a knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
mostly pinch on gyotos and point for meats
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.)
combinations, slicing for meats
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.)
not sure how to answer this one. Dont want a single bevel slicer
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)?
dont want anything fancy as I will be using it. I've always likes carbon knives and dont mind taking care of them. Have a few traditional knives, hunting knives and kitchen knives in carbon. Dont care about scratching.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
comfort is not as important - will be using it at home for short durations.
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)?
open on suggestions.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
sharpen all my own knives.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
top grain board and synthetic
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
300mm shibata <3 let me know whats up
