Below is the questionare I filled out:
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)?
I am interested in either a Santoku or a Gyutou
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No preference
What length of knife (blade) are you interested in (in inches or millimeters)?
7" for a Santoku 8" for a Gyutou
Do you require a stainless knife? (Yes or no)
I am not sure, I like the idea of stainless for helping with rust but I am open
What is your absolute maximum budget for your knife?
Roughly $125 but if a less expensive knife will do th ejob I am okay with that too
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
It will be used at home roughly daily for prepairing meal.
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 vegetables, chopping vegetables, mincing vegetables, slicing Chicken Breasts into cutlets, slicing smaller fruits (Apples, Strawberries etc.).
What knife, if any, are you replacing?
Currently I am using my Victorinox 10" Breaking knife for bigger cuts of meat and such. I am looking to replace or compliment my 8" Victorinox Chef Knife.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I would say I switch between all 3 grips. I probably use the pinch grip most, but I have caught my self using the other two on occasion.
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 rock motion now because of my knife style, but I have also used push cut and slice motions as well depending on what I am doing.
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.)
I want a higher quality knife. Currently I feel I need to do much more work for it to keep it's edge so ideally the new knife I'd like for it to keep it's edge longer but I also have lower expectations due to price range. I'd like the new knife to make most of my prep work for meals easier. I'd also like to to feel better in my hand as the Victorinox Chef Knife feels cumbersome doing prepr work even though it is light.
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 too concerned with how it looks.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I'd like it too be comfortable to hold. I'm a home cook and using it to prep a meal and not all day use so as long as it feels good in my hand I am okay with that. Weight isn't an issue.
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 like the knife to be easy to use out of the box. I do have a whetstone but have just starting learning how to use it. Since I don't use my knife 10 hours a day 5-7 days a week I don't have to sharpen them so often but I do get knives need to be upkept. I don't want to have to work the new knife on a stone right away to get good performance.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
The longer the better for the budget
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Right now I use Synthetic and wood boards.
Do you sharpen your own knives? (Yes or no.)
Yes with a Whetstone.
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.)
SPECIAL REQUESTS/COMMENTS
I really want to try out a JApanese steel or style knife. While my current Knife is budget oriented it has been okay. I have used my mother's Shun, Whustoff, Messimeister, and Henckels knives and I can feel the quality difference in them compared to mine. While mine is sharp and does certain jobs well I just want to try a Japanese style knife for more precise cuts, chops and prep while still being able to have soemthing durable, will last long with me takign care of it and can handle a wide variety of jobs. I am not oppossed either to German steel knives or having multiple knives to round out all jobs. Thanks for reading and for all the help in advance!
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)?
I am interested in either a Santoku or a Gyutou
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No preference
What length of knife (blade) are you interested in (in inches or millimeters)?
7" for a Santoku 8" for a Gyutou
Do you require a stainless knife? (Yes or no)
I am not sure, I like the idea of stainless for helping with rust but I am open
What is your absolute maximum budget for your knife?
Roughly $125 but if a less expensive knife will do th ejob I am okay with that too
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
It will be used at home roughly daily for prepairing meal.
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 vegetables, chopping vegetables, mincing vegetables, slicing Chicken Breasts into cutlets, slicing smaller fruits (Apples, Strawberries etc.).
What knife, if any, are you replacing?
Currently I am using my Victorinox 10" Breaking knife for bigger cuts of meat and such. I am looking to replace or compliment my 8" Victorinox Chef Knife.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I would say I switch between all 3 grips. I probably use the pinch grip most, but I have caught my self using the other two on occasion.
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 rock motion now because of my knife style, but I have also used push cut and slice motions as well depending on what I am doing.
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.)
I want a higher quality knife. Currently I feel I need to do much more work for it to keep it's edge so ideally the new knife I'd like for it to keep it's edge longer but I also have lower expectations due to price range. I'd like the new knife to make most of my prep work for meals easier. I'd also like to to feel better in my hand as the Victorinox Chef Knife feels cumbersome doing prepr work even though it is light.
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 too concerned with how it looks.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I'd like it too be comfortable to hold. I'm a home cook and using it to prep a meal and not all day use so as long as it feels good in my hand I am okay with that. Weight isn't an issue.
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 like the knife to be easy to use out of the box. I do have a whetstone but have just starting learning how to use it. Since I don't use my knife 10 hours a day 5-7 days a week I don't have to sharpen them so often but I do get knives need to be upkept. I don't want to have to work the new knife on a stone right away to get good performance.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
The longer the better for the budget
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Right now I use Synthetic and wood boards.
Do you sharpen your own knives? (Yes or no.)
Yes with a Whetstone.
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.)
SPECIAL REQUESTS/COMMENTS
I really want to try out a JApanese steel or style knife. While my current Knife is budget oriented it has been okay. I have used my mother's Shun, Whustoff, Messimeister, and Henckels knives and I can feel the quality difference in them compared to mine. While mine is sharp and does certain jobs well I just want to try a Japanese style knife for more precise cuts, chops and prep while still being able to have soemthing durable, will last long with me takign care of it and can handle a wide variety of jobs. I am not oppossed either to German steel knives or having multiple knives to round out all jobs. Thanks for reading and for all the help in advance!
