Hi All,
Have been looking for a new 8"-ish gyuto as a gift for a friend and am set on getting something in the Misono UX10 price range, but could be swayed to a different knife if consensus is that the named is overpriced relative to peers. Friend cooks a lot, but has a generic knife that needs to not be his main knife. I've used a global g-2, wusthoff, and a masomoto vg10. Have liked the Maso the most, personally, but would rather have a misono if choosing between the two, and that's why I'm leaning there with this purchase. Other options are the Togiharu inox and Mac Pro (undimpled). That is to say, very open to suggestions, so fire away!
Anyway, here goes:
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)?
Chef's knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western style gyuto (ie, not a wa-gyuto)
What length of knife (blade) are you interested in (in inches or millimeters)?
~8"
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
Absolute maximum is $200.
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, chopping, mincing vegetables, slicing meats.
What knife, if any, are you replacing?
Generic western style 8" knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch, finger
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.)
Slice, draw.
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.)
Holds an edge longer, has a better edge, feels better in hand, all around upgrade from the department store knife currently in the kitchen.
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)?
Damascus would be a bonus, but at this price point just about all the knives I've seen have been good looking enough.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Western style handle, synthetic material, but open to wood.
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)?
Want to use it right out of the box.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
At least as long as a UX10's blade is supposed to last.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, wood.
Do you sharpen your own knives? (Yes or no.)
No
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
No -- will send to store nearby.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No -- will send to store nearby.
Have been looking for a new 8"-ish gyuto as a gift for a friend and am set on getting something in the Misono UX10 price range, but could be swayed to a different knife if consensus is that the named is overpriced relative to peers. Friend cooks a lot, but has a generic knife that needs to not be his main knife. I've used a global g-2, wusthoff, and a masomoto vg10. Have liked the Maso the most, personally, but would rather have a misono if choosing between the two, and that's why I'm leaning there with this purchase. Other options are the Togiharu inox and Mac Pro (undimpled). That is to say, very open to suggestions, so fire away!
Anyway, here goes:
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)?
Chef's knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western style gyuto (ie, not a wa-gyuto)
What length of knife (blade) are you interested in (in inches or millimeters)?
~8"
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
Absolute maximum is $200.
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, chopping, mincing vegetables, slicing meats.
What knife, if any, are you replacing?
Generic western style 8" knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch, finger
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.)
Slice, draw.
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.)
Holds an edge longer, has a better edge, feels better in hand, all around upgrade from the department store knife currently in the kitchen.
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)?
Damascus would be a bonus, but at this price point just about all the knives I've seen have been good looking enough.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Western style handle, synthetic material, but open to wood.
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)?
Want to use it right out of the box.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
At least as long as a UX10's blade is supposed to last.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, wood.
Do you sharpen your own knives? (Yes or no.)
No
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
No -- will send to store nearby.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No -- will send to store nearby.
