Hello everyone, new to the forum here. I've been reading up on the forum a few hours here and there between work, the 4 kids and family chores. Decided to start posting and maybe get some help on choosing my next knife.
I'm a gardener for the city where I live, hand tool woodworker hobbyist and love to cook for the family.
My wife had a Global Nakiri that we've been using for a long time, recently decided to get a knife for me since the chef's knife I had for myself was a cheap J.A. Henckels that didn't have enough width for decent knuckle clearance. I ended up buying a Bob Kramer Euroline damascus santoku on eBay for half the retail price because it was a demo and had no box. I have to say I love the most of the aspects of the knife, I enjoy the big handle and rounded spine. The things I don't like about it are the way the damascus finish rubs and grabs on starchy foods and the fact that I don't have as much distal taper as I'd like (mostly because it's a santoku I guess). I don't mind the weight and the fact that it's handle heavy a bit but would like something different from my next purchase.
So here is the full questionnaire for my next purchase.
LOCATION
What country are you in?
- Canada
KNIFE TYPE
What type of knife are you interested in?
-Gyuto
Are you right or left handed?
-Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-Western
What length of knife (blade) are you interested in (in inches or millimeters)?
-Preferably 210mm but 240mm is an option
Do you require a stainless knife? (Yes or no)
-No but would prefer stain resistant or clad knife
What is your absolute maximum budget for your knife?
-200$ US
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
-Home for the family of 6
What are the main tasks you primarily intend to use the knife for?
-Mostly vegetable prep and slicing meat.
Do you have a particular grip that you primarily use?
-Pinch grip
What cutting motions do you primarily use?
-Mostly push-cut, with some slicing, drawing and rocking.
What improvements do you want from your current knife?
-More distal taper, nimble feel, better food release, less grabby finish than the damascus on my Bob Kramer santoku. I favor sharpness over edge retention on this purchase. Blade must have a decent width (blade height at heel) 45mm minimum for good knuckle clearance.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
-Mable edge grain boards.
Do you sharpen your own knives?
-Yes and interested in learning more about sharpening.
Are you interested in purchasing sharpening products for your knives?
-Yes
SPECIAL REQUESTS/COMMENTS
I had my eyes on a 240mm CarboNext gyuto, 210mm Deep impact gyuto or 210mm KAGAYAKI Blue Steel No.2 Clad Series. All from JCK.
Any comments on these knives and other suggestions are more than welcome.
Thanks everyone!
I'm a gardener for the city where I live, hand tool woodworker hobbyist and love to cook for the family.
My wife had a Global Nakiri that we've been using for a long time, recently decided to get a knife for me since the chef's knife I had for myself was a cheap J.A. Henckels that didn't have enough width for decent knuckle clearance. I ended up buying a Bob Kramer Euroline damascus santoku on eBay for half the retail price because it was a demo and had no box. I have to say I love the most of the aspects of the knife, I enjoy the big handle and rounded spine. The things I don't like about it are the way the damascus finish rubs and grabs on starchy foods and the fact that I don't have as much distal taper as I'd like (mostly because it's a santoku I guess). I don't mind the weight and the fact that it's handle heavy a bit but would like something different from my next purchase.
So here is the full questionnaire for my next purchase.
LOCATION
What country are you in?
- Canada
KNIFE TYPE
What type of knife are you interested in?
-Gyuto
Are you right or left handed?
-Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-Western
What length of knife (blade) are you interested in (in inches or millimeters)?
-Preferably 210mm but 240mm is an option
Do you require a stainless knife? (Yes or no)
-No but would prefer stain resistant or clad knife
What is your absolute maximum budget for your knife?
-200$ US
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
-Home for the family of 6
What are the main tasks you primarily intend to use the knife for?
-Mostly vegetable prep and slicing meat.
Do you have a particular grip that you primarily use?
-Pinch grip
What cutting motions do you primarily use?
-Mostly push-cut, with some slicing, drawing and rocking.
What improvements do you want from your current knife?
-More distal taper, nimble feel, better food release, less grabby finish than the damascus on my Bob Kramer santoku. I favor sharpness over edge retention on this purchase. Blade must have a decent width (blade height at heel) 45mm minimum for good knuckle clearance.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
-Mable edge grain boards.
Do you sharpen your own knives?
-Yes and interested in learning more about sharpening.
Are you interested in purchasing sharpening products for your knives?
-Yes
SPECIAL REQUESTS/COMMENTS
I had my eyes on a 240mm CarboNext gyuto, 210mm Deep impact gyuto or 210mm KAGAYAKI Blue Steel No.2 Clad Series. All from JCK.
Any comments on these knives and other suggestions are more than welcome.
Thanks everyone!
