Gustavo1977
Member
- Joined
- May 17, 2014
- Messages
- 15
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I would like to buy two knifes: one gyuto and one sujihiki.
Of course I like good materials, aesthetics, etc.. But I my primary concern is about the blade: it needs to worth every penny.
Ive never hold in my hands knives like kiyoshi kato, konosuke honyaki (I have one Fujiyama white #1), shigefusa, gesshin, etc..
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chefs and slicer
Are you right or left handed? Left
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? No preference
What length of knife (blade) are you interested in (in inches or millimeters)? 240mm (chef) and 300mm (slicer)
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? U$ 1.200,00 each (don't tell my wife)
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.) all, except breaking poultry bones and cutting down poultry
What knife, if any, are you replacing? I have one misono ux10, one anryu blue and one kono Fujiyama white #1 and a lot of german knives
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.): wood
Do you sharpen your own knives? (Yes or no.) Yes
Thank you
Of course I like good materials, aesthetics, etc.. But I my primary concern is about the blade: it needs to worth every penny.
Ive never hold in my hands knives like kiyoshi kato, konosuke honyaki (I have one Fujiyama white #1), shigefusa, gesshin, etc..
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chefs and slicer
Are you right or left handed? Left
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? No preference
What length of knife (blade) are you interested in (in inches or millimeters)? 240mm (chef) and 300mm (slicer)
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? U$ 1.200,00 each (don't tell my wife)
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.) all, except breaking poultry bones and cutting down poultry
What knife, if any, are you replacing? I have one misono ux10, one anryu blue and one kono Fujiyama white #1 and a lot of german knives
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.): wood
Do you sharpen your own knives? (Yes or no.) Yes
Thank you