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?
either
What length of knife (blade) are you interested in (in inches or millimeters)?
240 mm preferred but willing to try 210 mm or 270 mm
Do you require a stainless knife? (Yes or no)
no, targeting stainless clad carbon specifically
What is your absolute maximum budget for your knife?
$200
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home and small group cooking demonstrations
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.)
general purpose home kitchen knife (will not break poultry bones and probably won't fillet fish since I have other knives for those tasks)
What knife, if any, are you replacing?
240 mm Tojiro DP Gyuto
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.)
Push-Cut, Rock , Slice, and Walk. Starting to do more and more push cutting.
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)?
A lot of knives will have better aesthetics then my tojiro. I am not a huge fan of knives with kurouchi finishes, otherwise open to anything
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
a rounded spin would be nice
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)?
Easier sharpening, less stiction/better food release and better edge retention.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Since I'm a home cook a decent amount of edge retention would be nice. If It has a decent carbon core then as long as the edge retention is appropriate for the steel type that would be fine.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
side grain wood and sani-safe (plan on eventually getting end grain)
Do you sharpen your own knives? (Yes or no.)
Yes, I have a King 1000/6000 combo stone. Plan on upgrading as need be.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
No
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No
SPECIAL REQUESTS/COMMENTS[/B][/B]
Thanks for those of you who have commented in my other post about a knife for my friend. I currently treat my tojiro like a baby, only hand washing it and drying before putting it away in the box I got it in. Upkeep for carbon won't be an issue since most of my cutting session are 10-15 minutes with only the periodic hour or longer session for the healthy cooking demonstrations I do. Thanks again for any information you can offer. As stated in my other post I am currently leaning towards a Itinomonn Kasumi 240 mm Gyuto.
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?
either
What length of knife (blade) are you interested in (in inches or millimeters)?
240 mm preferred but willing to try 210 mm or 270 mm
Do you require a stainless knife? (Yes or no)
no, targeting stainless clad carbon specifically
What is your absolute maximum budget for your knife?
$200
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home and small group cooking demonstrations
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.)
general purpose home kitchen knife (will not break poultry bones and probably won't fillet fish since I have other knives for those tasks)
What knife, if any, are you replacing?
240 mm Tojiro DP Gyuto
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.)
Push-Cut, Rock , Slice, and Walk. Starting to do more and more push cutting.
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)?
A lot of knives will have better aesthetics then my tojiro. I am not a huge fan of knives with kurouchi finishes, otherwise open to anything
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
a rounded spin would be nice
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)?
Easier sharpening, less stiction/better food release and better edge retention.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Since I'm a home cook a decent amount of edge retention would be nice. If It has a decent carbon core then as long as the edge retention is appropriate for the steel type that would be fine.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
side grain wood and sani-safe (plan on eventually getting end grain)
Do you sharpen your own knives? (Yes or no.)
Yes, I have a King 1000/6000 combo stone. Plan on upgrading as need be.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
No
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No
SPECIAL REQUESTS/COMMENTS[/B][/B]
Thanks for those of you who have commented in my other post about a knife for my friend. I currently treat my tojiro like a baby, only hand washing it and drying before putting it away in the box I got it in. Upkeep for carbon won't be an issue since most of my cutting session are 10-15 minutes with only the periodic hour or longer session for the healthy cooking demonstrations I do. Thanks again for any information you can offer. As stated in my other post I am currently leaning towards a Itinomonn Kasumi 240 mm Gyuto.
