LOCATION
What country are you in?
Finland
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/Gyuotto
Are you right or left handed? Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? No real preference
What length of knife (blade) are you interested in (in inches or millimeters)? 240mm-270mm
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? 300
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.) Slicing veggies/chopping meat, mincing and dicing, trimming meats.
What knife, if any, are you replacing? Currently have an assortment of Mac's main 1 I am not happy with is my DA BK-200 (8in damascuss chef knife) the blade does not retain an edge that great for the price and the blade form is not to my liking Id prefer a straighter blade.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Mainly Hammer, however pinch as well depending on tasks.
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 and chop with a dash of slice
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 something that looks good, does not need to be damascus , however something else then just a plain shinny SS blade. Needs to retain an edge, I despise having to sharpen a knife every other week even when minimal house use is done. A flatter blade and more lenght.
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)? Good looks, I find many different finishes.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? No complainst with any of these other then edge retention and blade shape beeing quite rounded , if it was a 240-270mm Im sure the rounded tup would be acceptable.
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)? Good food release would be a plus
Edge Retention (i.e., length of time you want the edge to last without sharpening)? The knife really might get only about 1hr a week with the exceptional odd week whereas it will get 1.5 so if consider at least 10hrs in between sharpening decent(could be totally off grid here) but id rather not have to sharpen more then once a month.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Do you sharpen your own knives? (Yes or no.) Yes and no, I do and can, however I do send them off to a professional every now and then.
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.) Already have a 200/800/1000/3000/5000 stone, need to get a flattening stone in the future.
SPECIAL REQUESTS/COMMENTS
I have looked at the Tojiro shippu black line, however it seems I cant really find any good reviews, so somewhat weary.
I understand alot of people on this forum swear by watanabe knives, however with customs in finland beeing incredibly painfull (24% minimum and can extend to 36% on knives) id rather not import from Japan and my budget doesnt really allow it.
Any links to knives arround the world are fine as I can try and source them from the EU, however makers that dont wholesale will probably be out of the question, unless price is well below.
I have seen a listing (http://www.kitchenknifeforums.com/s...o-with-some-character!-Questionnaire-included), however nothing really references to things I have found here in EU.
Thanks
What country are you in?
Finland
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/Gyuotto
Are you right or left handed? Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? No real preference
What length of knife (blade) are you interested in (in inches or millimeters)? 240mm-270mm
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? 300
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.) Slicing veggies/chopping meat, mincing and dicing, trimming meats.
What knife, if any, are you replacing? Currently have an assortment of Mac's main 1 I am not happy with is my DA BK-200 (8in damascuss chef knife) the blade does not retain an edge that great for the price and the blade form is not to my liking Id prefer a straighter blade.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Mainly Hammer, however pinch as well depending on tasks.
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 and chop with a dash of slice
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 something that looks good, does not need to be damascus , however something else then just a plain shinny SS blade. Needs to retain an edge, I despise having to sharpen a knife every other week even when minimal house use is done. A flatter blade and more lenght.
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)? Good looks, I find many different finishes.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? No complainst with any of these other then edge retention and blade shape beeing quite rounded , if it was a 240-270mm Im sure the rounded tup would be acceptable.
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)? Good food release would be a plus
Edge Retention (i.e., length of time you want the edge to last without sharpening)? The knife really might get only about 1hr a week with the exceptional odd week whereas it will get 1.5 so if consider at least 10hrs in between sharpening decent(could be totally off grid here) but id rather not have to sharpen more then once a month.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Do you sharpen your own knives? (Yes or no.) Yes and no, I do and can, however I do send them off to a professional every now and then.
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.) Already have a 200/800/1000/3000/5000 stone, need to get a flattening stone in the future.
SPECIAL REQUESTS/COMMENTS
I have looked at the Tojiro shippu black line, however it seems I cant really find any good reviews, so somewhat weary.
I understand alot of people on this forum swear by watanabe knives, however with customs in finland beeing incredibly painfull (24% minimum and can extend to 36% on knives) id rather not import from Japan and my budget doesnt really allow it.
Any links to knives arround the world are fine as I can try and source them from the EU, however makers that dont wholesale will probably be out of the question, unless price is well below.
I have seen a listing (http://www.kitchenknifeforums.com/s...o-with-some-character!-Questionnaire-included), however nothing really references to things I have found here in EU.
Thanks
, Yeah the Toyoma are out of budget.
