Bensbites
Senior Member
- Joined
- Feb 21, 2017
- Messages
- 1,142
- Reaction score
- 716
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?
No, wa handle please. 99% chance I will rehandle it myself
What length of knife (blade) are you interested in (in inches or millimeters)?
220-240 mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
300
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Hone
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 veggies and fruits.
What knife, if any, are you replacing?
Adding to my collection
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.)
Push, pull, slice, chop. I am not a rocker
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.)
Thin behind the edge, but beefy enough to not feel like a childs toy. 6-8 oz.
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)? I am drawn to KU finish and wide bevels, but that is not an absolute.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I an improve the fit and finish myself, that doesnt bother me. I will rehandle the knife and make a matching saya.
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)?
Thin behind the edge, with a solid spine. I was told this was the looks good with some junk in the trunk version of a knife.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I dont care
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.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No
SPECIAL REQUESTS/COMMENTS
This stems from an extended time with a friends koishi. That knife just resonated with me from performance to astetics. A have also been thinking about the makoto from CKTG. I have no problem buying from Mark, I know some of you people do. He has let me use his forum to sell handles and other culinary woodworking products. The least I can do is buy from him when it makes sense.
I am open to anything. I seem to like the look of wide beveled KU knives, I figured I would check with the informed hive before I assume I know it all.
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?
No, wa handle please. 99% chance I will rehandle it myself
What length of knife (blade) are you interested in (in inches or millimeters)?
220-240 mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
300
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Hone
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 veggies and fruits.
What knife, if any, are you replacing?
Adding to my collection
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.)
Push, pull, slice, chop. I am not a rocker
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.)
Thin behind the edge, but beefy enough to not feel like a childs toy. 6-8 oz.
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)? I am drawn to KU finish and wide bevels, but that is not an absolute.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I an improve the fit and finish myself, that doesnt bother me. I will rehandle the knife and make a matching saya.
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)?
Thin behind the edge, with a solid spine. I was told this was the looks good with some junk in the trunk version of a knife.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I dont care
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.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No
SPECIAL REQUESTS/COMMENTS
This stems from an extended time with a friends koishi. That knife just resonated with me from performance to astetics. A have also been thinking about the makoto from CKTG. I have no problem buying from Mark, I know some of you people do. He has let me use his forum to sell handles and other culinary woodworking products. The least I can do is buy from him when it makes sense.
I am open to anything. I seem to like the look of wide beveled KU knives, I figured I would check with the informed hive before I assume I know it all.
