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)? Gyuto
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Prefer Japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)? 240mm
Do you require a stainless knife? (Yes or no) no, I'd prefer a carbon edge with stainless cladding for aesthetic reasons
What is your absolute maximum budget for your knife? $250 delivered, sharpened and ready to cut.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? 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.) I will use this knife slicing vegetables, chopping vegetables, mincing vegetables, slicing meats
What knife, if any, are you replacing? 10" Henckels ProS chef knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) I use a 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.)I use the push cut, slice, and draw most often
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)? I really like the look of a carbon edge with stainless cladding. The contrast of a patinated edge against the stainless is nice. I'm not a huge fan of damascus. I'd prefer a solid cladding material. I've been wanting to try a Wa handle.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I find my Henckels comfortable but that being said I do appreciate a rounded spine and choil even if I have to round them myself. It would be nice to have a lighter knife but I'm not looking for 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)? I'd prefer to use the knife right out of the box. I'd like less wedging, less steering, better food release (especially potatoes) better edge retention, and a sharper/thinner edge.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? I cook at home so this is not too much of an issue for me. Most any steel will stay sharp long enough to make me happy
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) I use synthetic but I'm looking for an end grain board
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 for my first Japanese style gyuto. As a result I'm not looking for the hardest, nor the thinnest knife out there. I don't really go in for flashy and I'm not looking for a stamped knife. I'd like a san mai knife that doesn't look machine made. That being said, I'm not trying to break the bank either. I prefer performance value over rarity or name brand. 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)? Gyuto
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Prefer Japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)? 240mm
Do you require a stainless knife? (Yes or no) no, I'd prefer a carbon edge with stainless cladding for aesthetic reasons
What is your absolute maximum budget for your knife? $250 delivered, sharpened and ready to cut.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? 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.) I will use this knife slicing vegetables, chopping vegetables, mincing vegetables, slicing meats
What knife, if any, are you replacing? 10" Henckels ProS chef knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) I use a 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.)I use the push cut, slice, and draw most often
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)? I really like the look of a carbon edge with stainless cladding. The contrast of a patinated edge against the stainless is nice. I'm not a huge fan of damascus. I'd prefer a solid cladding material. I've been wanting to try a Wa handle.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I find my Henckels comfortable but that being said I do appreciate a rounded spine and choil even if I have to round them myself. It would be nice to have a lighter knife but I'm not looking for 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)? I'd prefer to use the knife right out of the box. I'd like less wedging, less steering, better food release (especially potatoes) better edge retention, and a sharper/thinner edge.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? I cook at home so this is not too much of an issue for me. Most any steel will stay sharp long enough to make me happy
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) I use synthetic but I'm looking for an end grain board
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 for my first Japanese style gyuto. As a result I'm not looking for the hardest, nor the thinnest knife out there. I don't really go in for flashy and I'm not looking for a stamped knife. I'd like a san mai knife that doesn't look machine made. That being said, I'm not trying to break the bank either. I prefer performance value over rarity or name brand. Thanks