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 Handle Only
What length of knife (blade) are you interested in (in inches or millimeters)?
180mm, maybe 210mm but really only want a 180mm
Do you require a stainless knife? (Yes or no)
Yes, high quality stainless
What is your absolute maximum budget for your knife?
$1000
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use
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.)
Basic Cutting of meat and vegetables
What knife, if any, are you replacing?
None
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Hammer
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.)
Push cut, slice
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 - The fancier the blade and handle the better, but not essential. Damascus, hammered finish, ku, all ok. Like exotic materials.
Comfort- not an issue
Ease of Use- looking for zero wedging, want excellent food release from blade, excellent slicing capability, paper thin cutting of vegetables, cutting meat effortlessly.
Edge Retention- looking for great edge retention and looking for best of the best stainless
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain chopping board only
Do you sharpen your own knives? (Yes or no.)
Yes, not often enough though
SPECIAL REQUESTS/COMMENTS
Looking for an absolute LASER that has high quality stainless steel. The knife being a laser is most important, the quality of the stainless steel is second most important.
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 Handle Only
What length of knife (blade) are you interested in (in inches or millimeters)?
180mm, maybe 210mm but really only want a 180mm
Do you require a stainless knife? (Yes or no)
Yes, high quality stainless
What is your absolute maximum budget for your knife?
$1000
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use
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.)
Basic Cutting of meat and vegetables
What knife, if any, are you replacing?
None
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Hammer
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.)
Push cut, slice
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 - The fancier the blade and handle the better, but not essential. Damascus, hammered finish, ku, all ok. Like exotic materials.
Comfort- not an issue
Ease of Use- looking for zero wedging, want excellent food release from blade, excellent slicing capability, paper thin cutting of vegetables, cutting meat effortlessly.
Edge Retention- looking for great edge retention and looking for best of the best stainless
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain chopping board only
Do you sharpen your own knives? (Yes or no.)
Yes, not often enough though
SPECIAL REQUESTS/COMMENTS
Looking for an absolute LASER that has high quality stainless steel. The knife being a laser is most important, the quality of the stainless steel is second most important.