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? Wa
What length of knife (blade) are you interested in (in inches or millimeters)? 240
Do you require a stainless knife? (Yesor no) stainless or stainless clad
What is your absolute maximum budget for your knife?
$175
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Both
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.) slicing chopping veggies slicing meat chicken some fish
What knife, if any, are you replacing? I have a mix of chicago cutlery andcsome other cheap knifes at home at work is al dexter house knives
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) pinch grip some pointing
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 a kinda straight up and down with a little glide some rocking and walking
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.) more sharpness and better retention
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)? Not particularly big on the hammered or Damascus
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)? Food release
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Weekish
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.)yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)i ordered a king 1000/6000 combo
SPECIAL REQUESTS/COMMENTS I am not againist carbon knife but i think most in this price range are pretty reactive. At sur la table i tried a miyabi kaizen and thought the handle felt bulky for the knife not sure if that helps
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? Wa
What length of knife (blade) are you interested in (in inches or millimeters)? 240
Do you require a stainless knife? (Yesor no) stainless or stainless clad
What is your absolute maximum budget for your knife?
$175
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Both
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.) slicing chopping veggies slicing meat chicken some fish
What knife, if any, are you replacing? I have a mix of chicago cutlery andcsome other cheap knifes at home at work is al dexter house knives
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) pinch grip some pointing
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 a kinda straight up and down with a little glide some rocking and walking
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.) more sharpness and better retention
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)? Not particularly big on the hammered or Damascus
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)? Food release
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Weekish
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.)yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)i ordered a king 1000/6000 combo
SPECIAL REQUESTS/COMMENTS I am not againist carbon knife but i think most in this price range are pretty reactive. At sur la table i tried a miyabi kaizen and thought the handle felt bulky for the knife not sure if that helps
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