Hi, first time posting here. So far I've been using chef's knife for pretty much everything, now I'm thinking about trying something a little different. Is there anything to watch out for? Anything to avoid? thanks.
LOCATION
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)?
Nakiri
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
No strong pref, ~165mm?
Do you require a stainless knife? (Yes or no)
no
What is your absolute maximum budget for your knife?
$250
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.)
vegetables
What knife, if any, are you replacing?
various gyuto and western chef's knives
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
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.)
maybe less sticking
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)?
no particular preerence
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
maybe lighter, handle not too big
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)?
better food release, less reactivity with food
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
preferably high, but not too important since it's for home use
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
wood, plasitc
Do you sharpen your own knives? (Yes or no.)
yes
LOCATION
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)?
Nakiri
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
No strong pref, ~165mm?
Do you require a stainless knife? (Yes or no)
no
What is your absolute maximum budget for your knife?
$250
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.)
vegetables
What knife, if any, are you replacing?
various gyuto and western chef's knives
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
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.)
maybe less sticking
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)?
no particular preerence
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
maybe lighter, handle not too big
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)?
better food release, less reactivity with food
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
preferably high, but not too important since it's for home use
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
wood, plasitc
Do you sharpen your own knives? (Yes or no.)
yes
