Panamapeet
Senior Member
- Joined
- Oct 24, 2016
- Messages
- 608
- Reaction score
- 205
Hi all, would be very happy to hear any suggestions on a good entry/medium level usuba and yanagiba, preferably from vendors who are willing to provide a low declared customs value or EU vendors 
LOCATION
What country are you in?
The Netherlands (EU)
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 and yanagiba
Are you right or left handed?
Right handed
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 millimeters)?
180 (usuba) 240 or 270 (yanagiba)
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
~300 USD each
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 fish and vegetablesirate1::razz:
What knife, if any, are you replacing?
N/A
Do you have a particular grip that you primarily use?
Pinch
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.)
Both knives will be my first venture into single bevel knives and will be used for cutting (of course), sharpening and polishing practice.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Don't care too much.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain maple
Do you sharpen your own knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
Am thinking about Fu Rin Ka Zan, masamoto KS or Sukenari, but not sure if they will be good choices due to uneven grinds. Although maybe that is a problem for (nearly) all single bevel knives
LOCATION
What country are you in?
The Netherlands (EU)
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 and yanagiba
Are you right or left handed?
Right handed
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 millimeters)?
180 (usuba) 240 or 270 (yanagiba)
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
~300 USD each
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 fish and vegetables
irate1::razz:What knife, if any, are you replacing?
N/A
Do you have a particular grip that you primarily use?
Pinch
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.)
Both knives will be my first venture into single bevel knives and will be used for cutting (of course), sharpening and polishing practice.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Don't care too much.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain maple
Do you sharpen your own knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
Am thinking about Fu Rin Ka Zan, masamoto KS or Sukenari, but not sure if they will be good choices due to uneven grinds. Although maybe that is a problem for (nearly) all single bevel knives
