destroyerx
New Member
- Joined
- Dec 5, 2016
- Messages
- 1
- Reaction score
- 0
LOCATION
What country are you in?
Will be purchasing in Japan
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's Knife / Santoku, also looking at picking up a paring knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No real preference, I guess Western would be more familiar
What length of knife (blade) are you interested in (in inches or millimeters)?
210mm - 240mm
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
$250 for the Chef's Knife, $150 for the paring knife. Ideally around $200 for the Chef's and $100 or under for paring
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.)
General home use - meat + vegetables
What knife, if any, are you replacing?
None! First knife. Have used parents old santoku style ones up until now.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
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.)
Probably Slice/Rock, unsure
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)?
Damascus pattern would be ideal for the Chef's Knife, paring knife just anything that cuts well with low maintenance
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
No particular preference, improved balance and a comfortable handle 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)?
Ideally useable out of the box, easy to sharpen with less wedging
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
2-3 months would be great!
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Looking at buying a Hinoki cutting board while in Japan, open to recommendations. Budget ~$70
Do you sharpen your own knives? (Yes or no.)
No
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.)
Yes, am looking at picking up a Shapton 1000 Orange.
SPECIAL REQUESTS/COMMENTS
I have been looking at the Sakai Takayuki 33 layer damascus ones but not really sure how good they are. Also had a look at other Sakai brands / Aritsugu / Masamoto / Tojiro but a bit lost as to what is good. Ideally looking something a little bit unique that would also serve as a souvenir.
What country are you in?
Will be purchasing in Japan
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's Knife / Santoku, also looking at picking up a paring knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No real preference, I guess Western would be more familiar
What length of knife (blade) are you interested in (in inches or millimeters)?
210mm - 240mm
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
$250 for the Chef's Knife, $150 for the paring knife. Ideally around $200 for the Chef's and $100 or under for paring
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.)
General home use - meat + vegetables
What knife, if any, are you replacing?
None! First knife. Have used parents old santoku style ones up until now.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
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.)
Probably Slice/Rock, unsure
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)?
Damascus pattern would be ideal for the Chef's Knife, paring knife just anything that cuts well with low maintenance
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
No particular preference, improved balance and a comfortable handle 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)?
Ideally useable out of the box, easy to sharpen with less wedging
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
2-3 months would be great!
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Looking at buying a Hinoki cutting board while in Japan, open to recommendations. Budget ~$70
Do you sharpen your own knives? (Yes or no.)
No
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.)
Yes, am looking at picking up a Shapton 1000 Orange.
SPECIAL REQUESTS/COMMENTS
I have been looking at the Sakai Takayuki 33 layer damascus ones but not really sure how good they are. Also had a look at other Sakai brands / Aritsugu / Masamoto / Tojiro but a bit lost as to what is good. Ideally looking something a little bit unique that would also serve as a souvenir.
