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)?
Usuba but not a kamagata
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)?
180 MM
Do you require a stainless knife? (Yes or no)
No, but a SS clad would be nice
What is your absolute maximum budget for your knife?
$375
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional Environment
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.)
Just katsuramuki cucumbers, scallions, etc...produce only
What knife, if any, are you replacing?
Tanaka Ironwood nakiri and a cheap 150mm blue #2 usuba
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Finger grip
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.)
Usually push and katsuramuki
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.)
After buying a few single bevels, I want something with a relatively Flat road, rounded choil/spine (as long as it's not sharp) and something that doesn't need much work out of the box.
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)?
I don't care about aesthetics...Just can't do the hammered. I would like a stainless clad if possible.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Again, a rounded spine and choil is nice. Just don't want anything with sharp edges.
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)?
A thinner edge would be nice? I'm not too picky about ease of use.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
As long as possible.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Rubber, Synthetic, and Pine wood boards.
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.)
No.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No.
SPECIAL REQUESTS/COMMENTS
I want something that won't go dull or rust fast. I would, again, prefer blue steel or something else. I'm just not a fan of white steel for work. I would love to hear your suggestions. Personal experience would be greatly appreciated.
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)?
Usuba but not a kamagata
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)?
180 MM
Do you require a stainless knife? (Yes or no)
No, but a SS clad would be nice
What is your absolute maximum budget for your knife?
$375
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional Environment
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.)
Just katsuramuki cucumbers, scallions, etc...produce only
What knife, if any, are you replacing?
Tanaka Ironwood nakiri and a cheap 150mm blue #2 usuba
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Finger grip
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.)
Usually push and katsuramuki
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.)
After buying a few single bevels, I want something with a relatively Flat road, rounded choil/spine (as long as it's not sharp) and something that doesn't need much work out of the box.
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)?
I don't care about aesthetics...Just can't do the hammered. I would like a stainless clad if possible.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Again, a rounded spine and choil is nice. Just don't want anything with sharp edges.
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)?
A thinner edge would be nice? I'm not too picky about ease of use.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
As long as possible.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Rubber, Synthetic, and Pine wood boards.
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.)
No.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No.
SPECIAL REQUESTS/COMMENTS
I want something that won't go dull or rust fast. I would, again, prefer blue steel or something else. I'm just not a fan of white steel for work. I would love to hear your suggestions. Personal experience would be greatly appreciated.
