Hi all,
I post here few time ago to get feedback about knife that i want.
Some time past from then and now its out of stock http://japanesechefsknife.com/TenmiJyurakuSeries.html#AogamiSuper
I will very appreciate if you can suggest me some Gyuto to buy Prefer 240mm.
Thanks.
I post here few time ago to get feedback about knife that i want.
Some time past from then and now its out of stock http://japanesechefsknife.com/TenmiJyurakuSeries.html#AogamiSuper
I will very appreciate if you can suggest me some Gyuto to buy Prefer 240mm.
Thanks.
I saw that the stainless i better than carbon and need less care.
What type of knife(s) do you think you want?
Chef
Why is it being purchased? What, if anything, are you replacing?
Not Replacing just buying new one / First one
What do you like and dislike about these qualities of your knives already?
Aesthetics-not so important
Edge Quality/Retention-not so sure about it
Ease of Use-not so sure about it
Comfort-not so sure about it
What grip do you use?
Pinch Grip
What kind of cutting motion do you use?
Slicing
Where do you store them?
Drawer
Have you ever oiled a handle?
No
What kind of cutting board(s) do you use?
Will use bamboo
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Rod
Have they ever been sharpened?
Yes
What is your budget?
140$-170$ including shipping to Israel
What do you cook and how often?
2-3 times in a week / vegetables, meat, Not fish
Special requests(Country of origin/type of wood/etc)?
Shipping to Israel