I am a home chef looking to add a knife to my set. I'm uncertain which type of blade might offer the most utility without overlapping with my other knives too much.
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)? Uncertain. Maybe nakiri, santoku, or smaller gyuto
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)? 180-240
Do you require a stainless knife? (Yes or no) Yes
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?
At 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.)
Primarily slicing and chopping vegetables. Maybe light boneless meat duty.
What knife, if any, are you replacing? None, looking to supplement 240mm Tanaka Ginsan Gyuto, 150mm Tanaka Ginsan Petty, 270mm Kohetsu HAP40 sujihiki, and 10.5" MAC bread knife
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, chopping
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 think I'd like to get something on the thinner side, the Tanakas feel a bit thick at times. Simple finish or nashiji is prefered. No kurouchi
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes
Do you sharpen your own knives? (Yes or no.) Yes
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.) Higher grit stones soon.
The Gesshin Ginga line looks like it suits most of my needs, I'm just unsure which blade style most people would prefer to compliment the above knives. Any input is welcome. 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)? Uncertain. Maybe nakiri, santoku, or smaller gyuto
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)? 180-240
Do you require a stainless knife? (Yes or no) Yes
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?
At 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.)
Primarily slicing and chopping vegetables. Maybe light boneless meat duty.
What knife, if any, are you replacing? None, looking to supplement 240mm Tanaka Ginsan Gyuto, 150mm Tanaka Ginsan Petty, 270mm Kohetsu HAP40 sujihiki, and 10.5" MAC bread knife
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, chopping
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 think I'd like to get something on the thinner side, the Tanakas feel a bit thick at times. Simple finish or nashiji is prefered. No kurouchi
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes
Do you sharpen your own knives? (Yes or no.) Yes
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.) Higher grit stones soon.
The Gesshin Ginga line looks like it suits most of my needs, I'm just unsure which blade style most people would prefer to compliment the above knives. Any input is welcome. Thanks.
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