mantrarxidia
Active Member
- Joined
- Jan 4, 2018
- Messages
- 44
- Reaction score
- 2
LOCATION
What country are you in? Greece
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? petty
Are you right or left handed? right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? I want to try a japanese handle, I like the classic ikon handle if it helps
What length of knife (blade) are you interested in (in inches or millimeters)? 150-165mm
Do you require a stainless knife? (Yes or no) no
What is your absolute maximum budget for your knife? 200 euros
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? professional
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 fine work, carving art
What knife, if any, are you replacing? classic ikon utility/jck kagayaki vg 10
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) pinch
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.) with my utility mainly push cuts, draw cuts and 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.)
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)? not that important
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? lighter and I want to try a japanese handle
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)? for more than twice the price of the classic ikon I expect it will be generally a step up
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) medium to hard plastic boards mainly
Do you sharpen your own knives? (Yes or no.) yes
I am torn between these knives, but I am open to suggestions
https://japanesechefsknife.com/coll...y-120mm-and-150mm-2-sizes?variant=39308410830
https://japanesechefsknife.com/coll...es-blue-steel-no-2-clad-wa-petty150mm5-9-inch
https://japanesechefsknife.com/coll...-zan-r-2-clad-wa-series-wa-petty165mm-6-4inch
https://japanesechefsknife.com/coll...i-white-steel-2-series-wa-petty-150mm-5-9inch
What country are you in? Greece
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? petty
Are you right or left handed? right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? I want to try a japanese handle, I like the classic ikon handle if it helps
What length of knife (blade) are you interested in (in inches or millimeters)? 150-165mm
Do you require a stainless knife? (Yes or no) no
What is your absolute maximum budget for your knife? 200 euros
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? professional
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 fine work, carving art
What knife, if any, are you replacing? classic ikon utility/jck kagayaki vg 10
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) pinch
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.) with my utility mainly push cuts, draw cuts and 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.)
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)? not that important
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? lighter and I want to try a japanese handle
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)? for more than twice the price of the classic ikon I expect it will be generally a step up
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) medium to hard plastic boards mainly
Do you sharpen your own knives? (Yes or no.) yes
I am torn between these knives, but I am open to suggestions
https://japanesechefsknife.com/coll...y-120mm-and-150mm-2-sizes?variant=39308410830
https://japanesechefsknife.com/coll...es-blue-steel-no-2-clad-wa-petty150mm5-9-inch
https://japanesechefsknife.com/coll...-zan-r-2-clad-wa-series-wa-petty165mm-6-4inch
https://japanesechefsknife.com/coll...i-white-steel-2-series-wa-petty-150mm-5-9inch
