tienowen
Well-Known Member
- Joined
- Mar 5, 2016
- Messages
- 164
- Reaction score
- 20
LOCATION
What country are you in?
The US, HI
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Deba Knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa Handle
What length of knife (blade) are you interested in (in inches or millimeters)?
195-210>
Do you require a stainless knife? (Yes or no)
Semi Stainless steel
What is your absolute maximum budget for your knife?
500$ max
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Sushi Resataurant
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.)
Break down fish, White fish, Snapper, etc.
What knife, if any, are you replacing?
165 Susin Inox deba
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
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.)
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 need a big knife for fish
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)?
Better Handle
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Everything
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Let say enough to break down 6~8 fish per delivery, Edge last as pro knife, 5~7 years to use and maintance with sharpen stone!
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
rubber
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.)
SPECIAL REQUESTS/COMMENTS: Jikko Cutlery sale 210mm deba Gin 3 ebony handle around 50k yen, Sukenari Gin3 210mm around 350. Other brand like Korin Ginsanko and Susin Inox Honyaki deba around 480$-520$. Also, tsukiji-masahisa Deba Gin3 210mm around 32k yen, have a friend travel to Japan soon.
I like the handle from Jikko Cutlery but will open for all different brand!
Thank for reading
What country are you in?
The US, HI
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Deba Knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa Handle
What length of knife (blade) are you interested in (in inches or millimeters)?
195-210>
Do you require a stainless knife? (Yes or no)
Semi Stainless steel
What is your absolute maximum budget for your knife?
500$ max
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Sushi Resataurant
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.)
Break down fish, White fish, Snapper, etc.
What knife, if any, are you replacing?
165 Susin Inox deba
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
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.)
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 need a big knife for fish
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)?
Better Handle
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Everything
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Let say enough to break down 6~8 fish per delivery, Edge last as pro knife, 5~7 years to use and maintance with sharpen stone!
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
rubber
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.)
SPECIAL REQUESTS/COMMENTS: Jikko Cutlery sale 210mm deba Gin 3 ebony handle around 50k yen, Sukenari Gin3 210mm around 350. Other brand like Korin Ginsanko and Susin Inox Honyaki deba around 480$-520$. Also, tsukiji-masahisa Deba Gin3 210mm around 32k yen, have a friend travel to Japan soon.
I like the handle from Jikko Cutlery but will open for all different brand!
Thank for reading
