I’m looking to replace my beater knife, the knife I bring to work, gets used for prep all day. the one I don’t care if my coworkers use. If they drop it, I’ll be mad but I won’t have to murder them. This knife for me currently is a masahiro VC 240 and although it’s nice enough I’m tired of having a flat ground knife, it just has too much “friction” I guess.
I’ll add that I already have, and have had more expensive knives, Toyama, watanabe, mazaki, etc etc. So I suppose a good value mid-level knife.
Prereqs:
Convex ground
49-52 heel
<$200
Middleweight, can take a beating. (No lasers)
Stainless OR at least not very reactive
Here’s this:
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s 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?
Don’t care
What length of knife (blade) are you interested in (in inches or millimeters)?
240
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$200
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Pro
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
What knife, if any, are you replacing?
Masahiro VC 240
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.)
Food release
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)?
-don’t care
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-doesn’t matter I can fix all this
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)?
-food release
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
-Longer the better but doesn’t matter
I’ll add that I already have, and have had more expensive knives, Toyama, watanabe, mazaki, etc etc. So I suppose a good value mid-level knife.
Prereqs:
Convex ground
49-52 heel
<$200
Middleweight, can take a beating. (No lasers)
Stainless OR at least not very reactive
Here’s this:
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s 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?
Don’t care
What length of knife (blade) are you interested in (in inches or millimeters)?
240
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$200
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Pro
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
What knife, if any, are you replacing?
Masahiro VC 240
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.)
Food release
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)?
-don’t care
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-doesn’t matter I can fix all this
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)?
-food release
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
-Longer the better but doesn’t matter
