I recently purchased a tanaka KU from James, was excited to have this as my beefier knife but noticed it was bent. Retuning that and now I need a replacement.
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?
R
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
WA preferred for looks, but don't care.
What length of knife (blade) are you interested in (in inches or millimeters)?
240
Do you require a stainless knife? (Yes or no)
Prefer carbon, AS is my fav but yet to try w2 or b1.
What is your absolute maximum budget for your knife?
300 max, but would prefer to stay in the 200 range so my wife doesn't strangle me
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional, but home use as well
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.)
All of them. Heavier duty tasks
What knife, if any, are you replacing?
Not replacing per say. But currently have a 210 JKI ikazuchi. Would like something for harder denser foods.
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.)
Chop/push
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.)
Just to be able to be less anxious about destroying my ikazuchi
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)?
KU would be nice. Nothing stainless clad
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
F&F is a plus but not a deal breaker.
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 is a plus.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Currently learning to sharpen so this isn't a big deal
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?
R
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
WA preferred for looks, but don't care.
What length of knife (blade) are you interested in (in inches or millimeters)?
240
Do you require a stainless knife? (Yes or no)
Prefer carbon, AS is my fav but yet to try w2 or b1.
What is your absolute maximum budget for your knife?
300 max, but would prefer to stay in the 200 range so my wife doesn't strangle me
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional, but home use as well
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.)
All of them. Heavier duty tasks
What knife, if any, are you replacing?
Not replacing per say. But currently have a 210 JKI ikazuchi. Would like something for harder denser foods.
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.)
Chop/push
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.)
Just to be able to be less anxious about destroying my ikazuchi
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)?
KU would be nice. Nothing stainless clad
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
F&F is a plus but not a deal breaker.
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 is a plus.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Currently learning to sharpen so this isn't a big deal
explain that part at least. Good luck with the search.
