Planning on giving a knife for a birthday present, not sure where to go but have an idea. What say you kkf?
LOCATION
What country are you in? USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Gyuto
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Probably Western handle, but I think it's the overall size that's more important. She has a Henkels currently and she always reaches for my Tojiro DP whenever she uses my knives, instead of my other wa handles
What length of knife (blade) are you interested in (in inches or millimeters)? 210mm.
Do you require a stainless knife? (Yes or no) Yes, or semi-stainless. Low maintenance is a priority
What is your absolute maximum budget for your knife? $150
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.) Just about everything for home cooking. Lot of veggie chopping, mincing
What knife, if any, are you replacing? She is using a Henkel's right now, 210mm, stainless. She has mentioned that she really likes my Tojiro DP whenever she uses my knives
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.) Rock cut, draw cuts, chopping
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.) Maybe a bit thinner or sharper from a Henkels
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)? Not really important, but some touches like rounded spine and choil would be nice
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Lets say a step up from a Tojiro DP or Henkels, but following that idea
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Good edge retention is a must, since she doesn't have stones and such to sharpen properly
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Not sure
Do you sharpen your own knives? (Yes or no.) She uses a sharpening rod, but not really. Whenever I use her henkels its pretty dull
If not, are you interested in learning how to sharpen your knives? (Yes or no.) Probably not
Are you interested in purchasing sharpening products for your knives? (Yes or no.) No
SPECIAL REQUESTS/COMMENTS
I've been looking around at my options. Here is what I've come up with so far, around my budget of $150ish:
Gesshin Stainless
Gesshin Stainless wa handle
Gesshin Uraku
Tojiro HSPS
Tanaka Ginsan
Itinomonn StainLess
What do you guys think?
LOCATION
What country are you in? USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Gyuto
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Probably Western handle, but I think it's the overall size that's more important. She has a Henkels currently and she always reaches for my Tojiro DP whenever she uses my knives, instead of my other wa handles
What length of knife (blade) are you interested in (in inches or millimeters)? 210mm.
Do you require a stainless knife? (Yes or no) Yes, or semi-stainless. Low maintenance is a priority
What is your absolute maximum budget for your knife? $150
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.) Just about everything for home cooking. Lot of veggie chopping, mincing
What knife, if any, are you replacing? She is using a Henkel's right now, 210mm, stainless. She has mentioned that she really likes my Tojiro DP whenever she uses my knives
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.) Rock cut, draw cuts, chopping
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.) Maybe a bit thinner or sharper from a Henkels
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)? Not really important, but some touches like rounded spine and choil would be nice
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Lets say a step up from a Tojiro DP or Henkels, but following that idea
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Good edge retention is a must, since she doesn't have stones and such to sharpen properly
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Not sure
Do you sharpen your own knives? (Yes or no.) She uses a sharpening rod, but not really. Whenever I use her henkels its pretty dull
If not, are you interested in learning how to sharpen your knives? (Yes or no.) Probably not
Are you interested in purchasing sharpening products for your knives? (Yes or no.) No
SPECIAL REQUESTS/COMMENTS
I've been looking around at my options. Here is what I've come up with so far, around my budget of $150ish:
Gesshin Stainless
Gesshin Stainless wa handle
Gesshin Uraku
Tojiro HSPS
Tanaka Ginsan
Itinomonn StainLess
What do you guys think?