Looking for a knife to replace a gifted Haburn that replaced a gifted Burke. The person is a staunch hammer grip user and the Wa handles were just too small for him. The TL;DR is looking for a nice western handled santoku.
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)?
Santoku
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Western
What length of knife (blade) are you interested in (in inches or millimeters)? 170 - 180mm
Do you require a stainless knife? (Yes or no) No, but stainless or semi would be a plus
What is your absolute maximum budget for your knife? 850 usd
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 purpose protein slicing and vegetables chopping
What knife, if any, are you replacing? Vnox 7 inch santoku originally.
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.) pull cut and chop
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.) it's a gift, replacing low end with high end.
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)? Nice wood handle would be preferred.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Handle on the larger side.
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)? Good food release main concern.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Typical white 2 timeframe, more is nice.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) end grain beech.
Do you sharpen your own knives? (Yes or no.) yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.) no
Are you interested in purchasing sharpening products for your knives? (Yes or no.) no
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)?
Santoku
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Western
What length of knife (blade) are you interested in (in inches or millimeters)? 170 - 180mm
Do you require a stainless knife? (Yes or no) No, but stainless or semi would be a plus
What is your absolute maximum budget for your knife? 850 usd
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 purpose protein slicing and vegetables chopping
What knife, if any, are you replacing? Vnox 7 inch santoku originally.
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.) pull cut and chop
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.) it's a gift, replacing low end with high end.
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)? Nice wood handle would be preferred.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Handle on the larger side.
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)? Good food release main concern.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Typical white 2 timeframe, more is nice.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) end grain beech.
Do you sharpen your own knives? (Yes or no.) yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.) no
Are you interested in purchasing sharpening products for your knives? (Yes or no.) no
