LOCATION
What country are you in?
Australia
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?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
210 / 240mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget?
About $2.5k
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.)
Will be used for chopping vegies, slicing/trimming meat, no bones
What knife, if any, are you replacing?
Furi Pro ( not shun )
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Hammer grip / finger grip
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, push cut/chop, draw
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.)
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)?
I want the knife to be visually stunning, damascus, fancy handle the works. I really want to buy the tsukasa twisted damascus gyuto on JKI also like devin thomas damascus, HHH damascus, mizu honyaki aoko or shiroko, maybe even shigefusa kitaeji etc. Best of the best really. Problem is these are all so rare. But i really really want to make sure the knife fits the other performance and comfort categories before i outlay the money.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Looking for a much lighter knife, lighter handle better balance
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Want a thinner knife that slices and chops extremely easy, better food release food sticks to the furi like glue and i hate it. LESS WEDGING. Will probably have knife sharpened before i first use it. It may also be used for slicing sashimi unless i also get a yanagiba.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Edge retentenion is paramount, i have no sharpenening experience and if i buy an expensive knife i will be sending away to be sharpened 2 or 3 times a year.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Will be buying an end grain cutting board for this knife
Do you sharpen your own knives? (Yes or no.)
No
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Not really, with such a nice knife i will probably leave it to the pro's, i may practice on my crap knives.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Maybe
SPECIAL REQUESTS/COMMENTS
I do have one other $200 stainless japanese style knife pictured here
http://www.australianbladeforums.com/vb4/showthread.php?12342-Kitchen-knife.&highlight=Kitchen+knife
It is very thin, light, sharp and nothing at all sticks to the blade, i absolutely love using it and it has inspired me to buy a high end, high performance kitchen knife to take pride of place in the kitchen.
I am a knife collector and would like this knife to be the show piece of my kitchen, something beautiful that brings me joy everytime i get it out to use it. It will not be used as a beater and if a carbon knife is suggested i will treat the knife properly. I prefer custom or handmade knives that will hold their value eg. Tsukasa Hinoura twisted damascus, mizu honyaki, that took the craftsmen years to perfect the techniques and an extreme amount of effort to make the individual knife BUT i want it to fit my comfort (lighter) and performance (thin, better food release, no wedging) requirements that is why i am asking here amongst people who have used these rare and beautiful knives. No point owning an amazing looking knife you hate using.
What country are you in?
Australia
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?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
210 / 240mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget?
About $2.5k
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.)
Will be used for chopping vegies, slicing/trimming meat, no bones
What knife, if any, are you replacing?
Furi Pro ( not shun )
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Hammer grip / finger grip
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, push cut/chop, draw
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.)
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)?
I want the knife to be visually stunning, damascus, fancy handle the works. I really want to buy the tsukasa twisted damascus gyuto on JKI also like devin thomas damascus, HHH damascus, mizu honyaki aoko or shiroko, maybe even shigefusa kitaeji etc. Best of the best really. Problem is these are all so rare. But i really really want to make sure the knife fits the other performance and comfort categories before i outlay the money.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Looking for a much lighter knife, lighter handle better balance
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Want a thinner knife that slices and chops extremely easy, better food release food sticks to the furi like glue and i hate it. LESS WEDGING. Will probably have knife sharpened before i first use it. It may also be used for slicing sashimi unless i also get a yanagiba.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Edge retentenion is paramount, i have no sharpenening experience and if i buy an expensive knife i will be sending away to be sharpened 2 or 3 times a year.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Will be buying an end grain cutting board for this knife
Do you sharpen your own knives? (Yes or no.)
No
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Not really, with such a nice knife i will probably leave it to the pro's, i may practice on my crap knives.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Maybe
SPECIAL REQUESTS/COMMENTS
I do have one other $200 stainless japanese style knife pictured here
http://www.australianbladeforums.com/vb4/showthread.php?12342-Kitchen-knife.&highlight=Kitchen+knife
It is very thin, light, sharp and nothing at all sticks to the blade, i absolutely love using it and it has inspired me to buy a high end, high performance kitchen knife to take pride of place in the kitchen.
I am a knife collector and would like this knife to be the show piece of my kitchen, something beautiful that brings me joy everytime i get it out to use it. It will not be used as a beater and if a carbon knife is suggested i will treat the knife properly. I prefer custom or handmade knives that will hold their value eg. Tsukasa Hinoura twisted damascus, mizu honyaki, that took the craftsmen years to perfect the techniques and an extreme amount of effort to make the individual knife BUT i want it to fit my comfort (lighter) and performance (thin, better food release, no wedging) requirements that is why i am asking here amongst people who have used these rare and beautiful knives. No point owning an amazing looking knife you hate using.
you can see the stuff first and judge for yourself.
