I'm looking for a knife to slice the skin off of salmon fillets. I've tried many types from a 10" chef's knife to multiple sushi style knives to slicers and deboners and flexible carvers. I have yet to find a knife that felt perfect but a Shun pro 9.5" yanagi has felt the best so far. I eat salmon 1-2x's a week, I want something dedicated to just trimming the skin off of the whole piece of salmon
What country are you in?
A: USA
What type of knife are you interested in:
A: Trimming skin from salmon fillets.
Are you right or left handed?
A: right handed, using knife to go right to left along cutting board
Are you interested in a Western handle or Japanese handle?
A: prefer Japanese octogan or maybe D-shape but could live with a more rounded western handle (Kramer vs, Wustoff's squared style)
What length of knife (blade) are you interested in (in inches or millimeters)?
A: 8" - 10" approximate, no more than 12-13"
Do you require a stainless knife?
A: no
What is your absolute maximum budget for your knife?
A: $500 ish
Do you primarily intend to use this knife at home or a professional environment?
A: home kitchen
What are the main tasks you primarily intend to use the knife for
A: trimming skin from salmon fillet. If its a sushi style knife, maybe slicing and trimming other fish fillets.
What knife, if any, are you replacing?
A: none, was using a 8" chef's knife, before that a very cheap shun pro 9.5" yanagi
Do you have a particular grip that you primarily use?
A: not in particular for this specific task
What cutting motions do you primarily use?
A: I prefer to lay skin side down on the board, hold salmon with left hand pressing down, and using knife in my right hand, go from right to left along the inside of the skin, separating the skin and meat.
What improvements do you want from your current knife?
A: better control/feel, giving a laser like cut separating the skin only, wasting as little meat as possible. Gives me feedback where I can feel the difference in the blade cutting skin vs meat. The yanagi i had before was close, but just felt a little bulky and dull. Tried upgrading to better steels and putting a better edge on it, but those actually felt thicker and "numb" with their feedback
Better aesthetics
A: open to anything that feels best
Comfort
A: light, thin, excellent feedback
Ease of use
A: slicing is the only concern
Edge Retention
A: 4 fillets per week max, would like to go 4-6 months between sharpening touchups, so like 64 slices, lol
Do you use a bamboo, wood, rubber, or synthetic cutting board?
A: synthetic with fish, but will never be touching the boatd
Do you sharpen your own knives?
A: Yes
Are you interested in purchasing sharpening products for your knives?
A: Already have stones
What country are you in?
A: USA
What type of knife are you interested in:
A: Trimming skin from salmon fillets.
Are you right or left handed?
A: right handed, using knife to go right to left along cutting board
Are you interested in a Western handle or Japanese handle?
A: prefer Japanese octogan or maybe D-shape but could live with a more rounded western handle (Kramer vs, Wustoff's squared style)
What length of knife (blade) are you interested in (in inches or millimeters)?
A: 8" - 10" approximate, no more than 12-13"
Do you require a stainless knife?
A: no
What is your absolute maximum budget for your knife?
A: $500 ish
Do you primarily intend to use this knife at home or a professional environment?
A: home kitchen
What are the main tasks you primarily intend to use the knife for
A: trimming skin from salmon fillet. If its a sushi style knife, maybe slicing and trimming other fish fillets.
What knife, if any, are you replacing?
A: none, was using a 8" chef's knife, before that a very cheap shun pro 9.5" yanagi
Do you have a particular grip that you primarily use?
A: not in particular for this specific task
What cutting motions do you primarily use?
A: I prefer to lay skin side down on the board, hold salmon with left hand pressing down, and using knife in my right hand, go from right to left along the inside of the skin, separating the skin and meat.
What improvements do you want from your current knife?
A: better control/feel, giving a laser like cut separating the skin only, wasting as little meat as possible. Gives me feedback where I can feel the difference in the blade cutting skin vs meat. The yanagi i had before was close, but just felt a little bulky and dull. Tried upgrading to better steels and putting a better edge on it, but those actually felt thicker and "numb" with their feedback
Better aesthetics
A: open to anything that feels best
Comfort
A: light, thin, excellent feedback
Ease of use
A: slicing is the only concern
Edge Retention
A: 4 fillets per week max, would like to go 4-6 months between sharpening touchups, so like 64 slices, lol
Do you use a bamboo, wood, rubber, or synthetic cutting board?
A: synthetic with fish, but will never be touching the boatd
Do you sharpen your own knives?
A: Yes
Are you interested in purchasing sharpening products for your knives?
A: Already have stones