Hi everyone, i'm looking for my first knife, i read the questionnaire...
What country are you in?
ITALY
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
CHEF'S KNIFE, BONING KNIFE, SLICER
Are you right or left handed?
RIGHT
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
JAPANESE HANDLE
What length of knife (blade) are you interested in (in inches or millimeters)?
150mm FOR BONING
210mm FOR CHEF'S KNIFE
240mm FOR SLICER
Do you require a stainless knife? (Yes or no)
YES
What is your absolute maximum budget for your knife?
70$
Do you primarily intend to use this knife at home or a professional environment?
AT HOME, OCCASIONALLY
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.)
ALMOST ALL
Do you have a particular grip that you primarily use?
NO
What cutting motions do you primarily use?
SLICE
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I DON'T KNOW
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
YES
Do you sharpen your own knives? (Yes or no.)
YES
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
YES
In reality i really like Japanese knives, seeing the various models, i would like to have:
a Nakiri, for vegetables
a Deba, for boning fish and meat
and Yanagiba for filleting fish and meat.
For now i can single buy a knife, a knife Gyuto universal and in the meantime learn to do a little of everything, then forward buy throughout the set.
I'd prefer the double blade sharpening because I read that it is easier to use.
How material are still undecided between steel and stainless steel, for fear of rust.
A stainless steel knife takes less sharpening, but not using it every day as it goes sharp?
The maximum amount is 70$ but if I spend less is better. I've seen brands such as:
really cheap, with plastic handle, made in china: HAIKU YAKITORI (X50 Cr steel 15/54 °)
fewer cheap with wooden handle: KAI WASABI BLACK and CHROMA HAIKU HOME
Or i saw some interesting prices for the knives MORITAKA HAMONO Standard Series, Aogami#2Steel.
Moritaka, I read that some are suffering from defective workmanship and i have to be lucky to buy. it is true?
there are other handmade knives, with those prices?
What country are you in?
ITALY
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
CHEF'S KNIFE, BONING KNIFE, SLICER
Are you right or left handed?
RIGHT
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
JAPANESE HANDLE
What length of knife (blade) are you interested in (in inches or millimeters)?
150mm FOR BONING
210mm FOR CHEF'S KNIFE
240mm FOR SLICER
Do you require a stainless knife? (Yes or no)
YES
What is your absolute maximum budget for your knife?
70$
Do you primarily intend to use this knife at home or a professional environment?
AT HOME, OCCASIONALLY
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.)
ALMOST ALL
Do you have a particular grip that you primarily use?
NO
What cutting motions do you primarily use?
SLICE
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I DON'T KNOW
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
YES
Do you sharpen your own knives? (Yes or no.)
YES
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
YES
In reality i really like Japanese knives, seeing the various models, i would like to have:
a Nakiri, for vegetables
a Deba, for boning fish and meat
and Yanagiba for filleting fish and meat.
For now i can single buy a knife, a knife Gyuto universal and in the meantime learn to do a little of everything, then forward buy throughout the set.
I'd prefer the double blade sharpening because I read that it is easier to use.
How material are still undecided between steel and stainless steel, for fear of rust.
A stainless steel knife takes less sharpening, but not using it every day as it goes sharp?
The maximum amount is 70$ but if I spend less is better. I've seen brands such as:
really cheap, with plastic handle, made in china: HAIKU YAKITORI (X50 Cr steel 15/54 °)
fewer cheap with wooden handle: KAI WASABI BLACK and CHROMA HAIKU HOME
Or i saw some interesting prices for the knives MORITAKA HAMONO Standard Series, Aogami#2Steel.
Moritaka, I read that some are suffering from defective workmanship and i have to be lucky to buy. it is true?
there are other handmade knives, with those prices?