I'm looking to get first j-knife for my wife and myself, and been lurking the forum for past couple of weeks.
LOCATION
What country are you in?
Singapore
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Santoku 170-180 or Gyuto 180
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Open for both options
What length of knife (blade) are you interested in (in inches or millimeters)?
170mm - 180mm
Do you require a stainless knife? (Yes or no)
Prefer to be stainless, but im open for a carbon knife with stainless cladding
What is your absolute maximum budget for your knife?
USD 290 (shipped) more than that I will have to pay additional Tax 7% which I rather not to
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.)
Mainly slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, trimming meats.
Going to get additional chinese bone cleaver over Tao Bao for cutting bones.
What knife, if any, are you replacing?
Not exactly replacing, but currently using a set of 3 Zwilling Twin Profection which consist of 8" Chef knife, 8" Carving knife, and 4" Paring knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
regular/pinch grip type
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.)
not expert, but more of Push cutting & slicing
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.)
Shorter blade to have more of control
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)?
more of function than aesthetics, but good to have damascus cladding.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Expecting shorter blade hence lighter and better in control and balance.
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)?
Best if have better food release, durable, easier to sharpen and less maintenance.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
once a month
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, IKEA small wood cutting board and a bigger bamboo cutting board (I just know bamboo is bad for knife)
Do you sharpen your own knives? (Yes or no.)
Not exactly, using those handheld sharpener
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, maybe king kds 1000/6000 or if can recommend combination stone of 1000/3000
SPECIAL REQUESTS/COMMENTS
Currently shortlisted these 2:
1. Sukenari ZDP-189 Santoku 180mm Sanmai (http://www.knivesandstones.com/sukenari-zdp-189-santoku-180mm-sanmai/) about USD 269 (shipped)
i read zdp 189 hold good edge retention but my concern with this reactive, can rust easily, and difficult to sharpen
2. Shiki Special Collection R-2 Nickel Damascus Santoku 180mm (7 inch, Ebony Wood Handle) (https://japanesechefsknife.com/coll...-santoku-180mm-7-inch-walnut-burl-wood-handle) USD 265 + 7 Shipping fee.
this should be maintenance free knife R2 PM knife, love the mosaic pin and ebony handle. Damascus and special edition is a plus. but not sure if this is a good choice.
a third option is getting from a local collector which selling one of his collection; a brand new Takeshi Saji R-2 Custom Damascus Wild Series Santoku 180mm (7 inch, Ironwood Handle) (https://japanesechefsknife.com/coll...d-series-santoku-180mm-7-inch-ironwood-handle) for about USD 340 ($50 cheaper than JCK list price)
I'm open for any other recommendation.
LOCATION
What country are you in?
Singapore
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Santoku 170-180 or Gyuto 180
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Open for both options
What length of knife (blade) are you interested in (in inches or millimeters)?
170mm - 180mm
Do you require a stainless knife? (Yes or no)
Prefer to be stainless, but im open for a carbon knife with stainless cladding
What is your absolute maximum budget for your knife?
USD 290 (shipped) more than that I will have to pay additional Tax 7% which I rather not to
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.)
Mainly slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, trimming meats.
Going to get additional chinese bone cleaver over Tao Bao for cutting bones.
What knife, if any, are you replacing?
Not exactly replacing, but currently using a set of 3 Zwilling Twin Profection which consist of 8" Chef knife, 8" Carving knife, and 4" Paring knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
regular/pinch grip type
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.)
not expert, but more of Push cutting & slicing
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.)
Shorter blade to have more of control
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)?
more of function than aesthetics, but good to have damascus cladding.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Expecting shorter blade hence lighter and better in control and balance.
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)?
Best if have better food release, durable, easier to sharpen and less maintenance.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
once a month
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, IKEA small wood cutting board and a bigger bamboo cutting board (I just know bamboo is bad for knife)
Do you sharpen your own knives? (Yes or no.)
Not exactly, using those handheld sharpener
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, maybe king kds 1000/6000 or if can recommend combination stone of 1000/3000
SPECIAL REQUESTS/COMMENTS
Currently shortlisted these 2:
1. Sukenari ZDP-189 Santoku 180mm Sanmai (http://www.knivesandstones.com/sukenari-zdp-189-santoku-180mm-sanmai/) about USD 269 (shipped)
i read zdp 189 hold good edge retention but my concern with this reactive, can rust easily, and difficult to sharpen
2. Shiki Special Collection R-2 Nickel Damascus Santoku 180mm (7 inch, Ebony Wood Handle) (https://japanesechefsknife.com/coll...-santoku-180mm-7-inch-walnut-burl-wood-handle) USD 265 + 7 Shipping fee.
this should be maintenance free knife R2 PM knife, love the mosaic pin and ebony handle. Damascus and special edition is a plus. but not sure if this is a good choice.
a third option is getting from a local collector which selling one of his collection; a brand new Takeshi Saji R-2 Custom Damascus Wild Series Santoku 180mm (7 inch, Ironwood Handle) (https://japanesechefsknife.com/coll...d-series-santoku-180mm-7-inch-ironwood-handle) for about USD 340 ($50 cheaper than JCK list price)
I'm open for any other recommendation.
