What type of knife(s) do you think you want? Gyuto
Why is it being purchased? What, if anything, are you replacing?looking for a knife with geometry to better accommodate my left-handedness.... and the money is burning a hole in my pocket. Currently own 210mm tojiro dp gyuto, 240mm akifusa, kikuichi petty and nakiri, few old euro carbons. primarily use the aki
What do you like and dislike about these qualities of your knives already?
Aesthetics- non factor for me.
Edge Quality/Retention- akifusa holds edge for longer than i could ask for, but food release and wedging are def issues with that one. made really evident after trying out brothers asai for a while
Ease of Use- above issues
Comfort-wish it was a lil more tip heavy
What grip do you use? pinch grip
What kind of cutting motion do you use?mostly push cut,
Where do you store them?cardboard "sayas" in the roll for now
Have you ever oiled a handle?yup
What kind of cutting board(s) do you use?at home an end grain butcher block, work mostly poly
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?strops stones
Have they ever been sharpened?whenever they need it
What is your budget?ideally 300-400 range. i think i want to wait at least one more purchase to understand more what i like before i pony up for a custom... but that budget is slightly flexible
What do you cook and how often? 50 hours a week
Ideally im looking for something 240 or 270 in range, i enjoy sharpening and maintaining my old carbons much more than the stainless, and after using a wa handle for while definitely would prefer it.
Being left handed, ive really had a hard time figuring out knives that are close enough to 5050 in edge/blade geometry to work well for me. the lack of info is really frustrating, looking at spine shots over the internet doesnt exactly give me peace of mind either. I figure you guys are a much better source of information... If there is any good left handed models in that price range please by all means point me that way. Open to any and all suggestions.
Why is it being purchased? What, if anything, are you replacing?looking for a knife with geometry to better accommodate my left-handedness.... and the money is burning a hole in my pocket. Currently own 210mm tojiro dp gyuto, 240mm akifusa, kikuichi petty and nakiri, few old euro carbons. primarily use the aki
What do you like and dislike about these qualities of your knives already?
Aesthetics- non factor for me.
Edge Quality/Retention- akifusa holds edge for longer than i could ask for, but food release and wedging are def issues with that one. made really evident after trying out brothers asai for a while
Ease of Use- above issues
Comfort-wish it was a lil more tip heavy
What grip do you use? pinch grip
What kind of cutting motion do you use?mostly push cut,
Where do you store them?cardboard "sayas" in the roll for now
Have you ever oiled a handle?yup
What kind of cutting board(s) do you use?at home an end grain butcher block, work mostly poly
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?strops stones
Have they ever been sharpened?whenever they need it
What is your budget?ideally 300-400 range. i think i want to wait at least one more purchase to understand more what i like before i pony up for a custom... but that budget is slightly flexible
What do you cook and how often? 50 hours a week
Ideally im looking for something 240 or 270 in range, i enjoy sharpening and maintaining my old carbons much more than the stainless, and after using a wa handle for while definitely would prefer it.
Being left handed, ive really had a hard time figuring out knives that are close enough to 5050 in edge/blade geometry to work well for me. the lack of info is really frustrating, looking at spine shots over the internet doesnt exactly give me peace of mind either. I figure you guys are a much better source of information... If there is any good left handed models in that price range please by all means point me that way. Open to any and all suggestions.
