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)?
Chinese Chef's Knife, aka Chinese Cleaver or Chukabocho
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Generally lean towards a shorter handle. I really like the CCK barrel, but I'll be open minded about things.
What length of knife (blade) are you interested in (in inches or millimeters)?
similar to, or a bit larger than the CCK - 8.5+ inches, 215+ mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$250. Maybe stretching a bit if there's a really solid argument.
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 and chopping vegetables, fruits, boneless meats. Possibly chopping straight through poultry bones and bone-in fish, but if this is mutually exclusive with harder edges, then I have other knives i can do this with.
What knife, if any, are you replacing?
Chan Chi Kee 1303
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Peace sign pinch grip or regular pinch 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.)
push cut, slice / draw slice, chop
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 feel like I should avoid redundancy in my arsenal, but I very much like the CCK's light and nimble quality. I enjoy that my onions don't realize they've been diced until they get thrown into the pan and fall apart.
Otherwise, I'm looking for better edge retention. Does that mean a harder edge? Would harder edges also give me a keener feeling edge?
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.)
The lady of the house calls me obsessive.
SPECIAL REQUESTS/COMMENTS
I'm curious what one actually gets when upgrading from the CCK 1303. I actually like it's rustic aesthetic, so that clean, finished look in a higher end knife is neutral for me.
In my research, it seems that I'll have to go Japanese at my price point. I've considered the Sugimoto #30 and Suien VC in the past, and am very open to other suggestions. I kind of wrote off the sugimoto #6 b/c of price (saw it at $300+).
I actually don't know much about the Sugi #30 other than that it is small and stainless. I heard the Suien has a 70/30 grind.
I think that I want to prefer a 50/50 grind because this will still be my do everything knife, and I cut from different directions depending on the food. I'm open to an asymmetric cleaver, but I'm worried about steering. I have a super cheap sashimi knife, so I have some sense of what a single bevel blade does...
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)?
Chinese Chef's Knife, aka Chinese Cleaver or Chukabocho
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Generally lean towards a shorter handle. I really like the CCK barrel, but I'll be open minded about things.
What length of knife (blade) are you interested in (in inches or millimeters)?
similar to, or a bit larger than the CCK - 8.5+ inches, 215+ mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$250. Maybe stretching a bit if there's a really solid argument.
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 and chopping vegetables, fruits, boneless meats. Possibly chopping straight through poultry bones and bone-in fish, but if this is mutually exclusive with harder edges, then I have other knives i can do this with.
What knife, if any, are you replacing?
Chan Chi Kee 1303
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Peace sign pinch grip or regular pinch 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.)
push cut, slice / draw slice, chop
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 feel like I should avoid redundancy in my arsenal, but I very much like the CCK's light and nimble quality. I enjoy that my onions don't realize they've been diced until they get thrown into the pan and fall apart.
Otherwise, I'm looking for better edge retention. Does that mean a harder edge? Would harder edges also give me a keener feeling edge?
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.)
The lady of the house calls me obsessive.
SPECIAL REQUESTS/COMMENTS
I'm curious what one actually gets when upgrading from the CCK 1303. I actually like it's rustic aesthetic, so that clean, finished look in a higher end knife is neutral for me.
In my research, it seems that I'll have to go Japanese at my price point. I've considered the Sugimoto #30 and Suien VC in the past, and am very open to other suggestions. I kind of wrote off the sugimoto #6 b/c of price (saw it at $300+).
I actually don't know much about the Sugi #30 other than that it is small and stainless. I heard the Suien has a 70/30 grind.
I think that I want to prefer a 50/50 grind because this will still be my do everything knife, and I cut from different directions depending on the food. I'm open to an asymmetric cleaver, but I'm worried about steering. I have a super cheap sashimi knife, so I have some sense of what a single bevel blade does...
