The wife of a very good friend of mine wants to give him his first "real" knife. He has a couple of the usual German suspects ...
She has no idea (yet) so I offered to give her 3 recommendations at 3 different price points. Please see the questionnaire:
What country are you in?
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
What length of knife (blade) are you interested in (in inches or millimeters)?
Do you require a stainless knife? (Yes or no)
What is your absolute maximum budget for your knife?
Do you primarily intend to use this knife at home or a professional environment?
What are the main tasks you primarily intend to use the knife for
Looking for versatile knife. He would use it a lot as a meat slicer, but also for veggie prep
What knife, if any, are you replacing?
Couple of Henckels and the likes ... he intends to keep them, but wants one really nice knife (little does he know that this will just be the beginning LOL)
Do you have a particular grip that you primarily use?
To be honest, I haven't seen him cut ... I think hammer.
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.)
Slice, rock, dice
What improvements do you want from your current knife?
Sharper (haha), good to great edge retention ... a higher quality knife. It needs to be really sharp OOTB for him, he doesn't sharpen himself and I think he'd be disappointed it it won't be by far the sharpest knife he ever touched. He thinks taking care of a knife is not putting it in the dishwasher. So I think this needs to be a stainless. He's not ready yet for Carbon.
Not the Laser type of guy. Knife can be of medium to higher weight. Little wedging more important than food release ...
Do you sharpen your own knives?
He does ... but it hurts to look at them. One of those nasty pull through things. Therefore I feel that edge retention is really important and I will try to convince him to get it professionally sharpened from time to time ...
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Negative at this point
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
He wants a 240mm Gyuto ... From my point of view this needs to be stainless, with good to great edge retention. Versatile profile with a bit of belly.
Two special requests: Ideally I can give his wife three recommendations, one each for less than $100, between $120-150 and around $200.
Birthday is in 6 weeks, so ordering from Japan would be an option as well.
Last but not least, he is kind of odd in the sense that he LOVES to score bargains. He would happily spend more on something if he feels that he's getting a great deal (A Sale junkie). So if this knife qualifies as "Great bang for your buck" knife ... it'd be his kind of gift ...