gyutorific
Member
- Joined
- Dec 14, 2017
- Messages
- 9
- Reaction score
- 2
Hi,
Looking to buy a new knife and and hoping you fine people can help me with the choice.
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)?
Gyuto
Are you right or left handed?
...Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
...Wa
What length of knife (blade) are you interested in (in inches or millimeters)?
...210mm
Do you require a stainless knife? (Yes or no)
...Yes
What is your absolute maximum budget for your knife?
...$320
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
...Home -- It's not like I'm prepping for hours a day, so possible fatigue from a heavy knife not an issue
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.)
...Vegetable prep chopping, slicing, mincing. Hard root veges to softer veges.
What knife, if any, are you replacing?
...None
Do you have a particular grip that you primarily use?
...Pinch
What cutting motions do you primarily use?
...Push cut / Chop / Walking
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.)
...My favorite knife (carbon) is a Watanabe 210mm kurouchi pro gyuto not replacing that, just want something similar in stainless, particularly when Ive got guests over and were cooking together. Workhorse-ish to medium-weight.
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)?
...Layered/Damascus not usually something I go for, but if it were subtle enough, maybe
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
...Prefer a standard Japanese-size handle a bit bigger is fine but not massively bigger. No real preference for wood or handle shape (D, Hex, round, etc. all OK)
Steel
...Not set on anything -- very open to suggestions
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)?
...Would be nice if it was all-aroundy enough to handle potatoes, carrots, and onions and other veggies without food release or wedging issues.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
...Edge retention a plus; I dont sharpen as often as I should, though I do have the gear.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
...Yes, rubber and wood.
Do you sharpen your own knives? (Yes or no.)
...Yes, Ive got an Apex Pro system.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
...No All set
Thanks!
James in Berkeley, California
Looking to buy a new knife and and hoping you fine people can help me with the choice.
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)?
Gyuto
Are you right or left handed?
...Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
...Wa
What length of knife (blade) are you interested in (in inches or millimeters)?
...210mm
Do you require a stainless knife? (Yes or no)
...Yes
What is your absolute maximum budget for your knife?
...$320
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
...Home -- It's not like I'm prepping for hours a day, so possible fatigue from a heavy knife not an issue
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.)
...Vegetable prep chopping, slicing, mincing. Hard root veges to softer veges.
What knife, if any, are you replacing?
...None
Do you have a particular grip that you primarily use?
...Pinch
What cutting motions do you primarily use?
...Push cut / Chop / Walking
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.)
...My favorite knife (carbon) is a Watanabe 210mm kurouchi pro gyuto not replacing that, just want something similar in stainless, particularly when Ive got guests over and were cooking together. Workhorse-ish to medium-weight.
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)?
...Layered/Damascus not usually something I go for, but if it were subtle enough, maybe
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
...Prefer a standard Japanese-size handle a bit bigger is fine but not massively bigger. No real preference for wood or handle shape (D, Hex, round, etc. all OK)
Steel
...Not set on anything -- very open to suggestions
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)?
...Would be nice if it was all-aroundy enough to handle potatoes, carrots, and onions and other veggies without food release or wedging issues.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
...Edge retention a plus; I dont sharpen as often as I should, though I do have the gear.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
...Yes, rubber and wood.
Do you sharpen your own knives? (Yes or no.)
...Yes, Ive got an Apex Pro system.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
...No All set
Thanks!
James in Berkeley, California
