What type of knife(s) do you think you want?
Gyuto, 240mm or 270mm
Why is it being purchased? What, if anything, are you replacing?
Replacing a 210mm Carbonext. I purely want something longer.
What do you like and dislike about these qualities of your knives already?
Aesthetics- Not at all important
Edge Quality/Retention- Important
Ease of Use- F&F is important, I don't want to have to do much to a knife other than maybe rounding spines and choils.
What grip do you use?
Pinch
What kind of cutting motion do you use?
Push cutting usually, rarely I'll rock
Where do you store them?
Knife case for the most part
Have you ever oiled a handle?
Yes, but I don't know if I did it right
What kind of cutting board(s) do you use?
Plastic ones you find in a pro kitchen mostly.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Rod
Have they ever been sharpened?
I'm not sure what this means, but I can sharpen
What is your budget?
200$
What do you cook and how often?
Will be used mostly for making mirepoix and cutting other soft veg
Special requests(Country of origin/type of wood/etc)?
I'm in the UK, something with cheap shipping is good. I'm also a leftie. So far I've been thinking about a Fujiwara FKM, Masamoto HC, MAC Pro, or a Shaun ********* custom. But my list is in no way limited to this, I'm open to any suggestions.
Gyuto, 240mm or 270mm
Why is it being purchased? What, if anything, are you replacing?
Replacing a 210mm Carbonext. I purely want something longer.
What do you like and dislike about these qualities of your knives already?
Aesthetics- Not at all important
Edge Quality/Retention- Important
Ease of Use- F&F is important, I don't want to have to do much to a knife other than maybe rounding spines and choils.
What grip do you use?
Pinch
What kind of cutting motion do you use?
Push cutting usually, rarely I'll rock
Where do you store them?
Knife case for the most part
Have you ever oiled a handle?
Yes, but I don't know if I did it right
What kind of cutting board(s) do you use?
Plastic ones you find in a pro kitchen mostly.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Rod
Have they ever been sharpened?
I'm not sure what this means, but I can sharpen
What is your budget?
200$
What do you cook and how often?
Will be used mostly for making mirepoix and cutting other soft veg
Special requests(Country of origin/type of wood/etc)?
I'm in the UK, something with cheap shipping is good. I'm also a leftie. So far I've been thinking about a Fujiwara FKM, Masamoto HC, MAC Pro, or a Shaun ********* custom. But my list is in no way limited to this, I'm open to any suggestions.