TheDreadpiraterobert
New Member
- Joined
- May 31, 2017
- Messages
- 3
- Reaction score
- 0
LOCATION
What country are you in?
-U.S.A on the east coast
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
- a Gyuto chef knife, a workhorse.
Are you right or left handed?
- Right handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
- either or.
What length of knife (blade) are you interested in (in inches or millimeters)?
- ~240mm
Do you require a stainless knife? (Yes or no)
- more interested in a carbon knife.
What is your absolute maximum budget for your knife?
350 usd
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
- Professional environment.
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.)
- i am more or less looking for a workhorse where i can use it for a large portion of my prep. i got a boning knife for cutting up poultry, and other raw meats with the bone in. I am gonna need it for the line where I mostly work the grill station and have to carve around cook porterhouse stakes, lamb racks e.t.c
What knife, if any, are you replacing?
- shun kaji western 8" chef knife.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
- pinch
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.)
- well, i guess rock because there is little flat spot on my kaji, but i slice cooked proteins in one pull cut.
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 (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)?
flatter/ longer profile, and something that will take a keener edge than the shun.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
ideally lighter, rounded spine/choil is a big plus.
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)?
I want something light almost "laser", but at the same time i don't want to worry about it chipping on everything.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
at least the shift. it be cool to last the week.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
synthetic
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.)
yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
yes
SPECIAL REQUESTS/COMMENTS
I guess my biggest question is how thin are lasers and how much do you really have to baby them. I have been looking at the gesshin ginga white #2 240mm on JKI, but idk if it be too fragile. so I am writing here to get some more info on these types of knives and perhaps recommendations of other makers, I have to gesshin knifes already a, #2 petty and stainless nakiri both from the uraku line both of which I am vary pleased with, I guess you can say i loyalty to the gesshin brand. :wink:
What country are you in?
-U.S.A on the east coast
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
- a Gyuto chef knife, a workhorse.
Are you right or left handed?
- Right handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
- either or.
What length of knife (blade) are you interested in (in inches or millimeters)?
- ~240mm
Do you require a stainless knife? (Yes or no)
- more interested in a carbon knife.
What is your absolute maximum budget for your knife?
350 usd
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
- Professional environment.
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.)
- i am more or less looking for a workhorse where i can use it for a large portion of my prep. i got a boning knife for cutting up poultry, and other raw meats with the bone in. I am gonna need it for the line where I mostly work the grill station and have to carve around cook porterhouse stakes, lamb racks e.t.c
What knife, if any, are you replacing?
- shun kaji western 8" chef knife.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
- pinch
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.)
- well, i guess rock because there is little flat spot on my kaji, but i slice cooked proteins in one pull cut.
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 (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)?
flatter/ longer profile, and something that will take a keener edge than the shun.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
ideally lighter, rounded spine/choil is a big plus.
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)?
I want something light almost "laser", but at the same time i don't want to worry about it chipping on everything.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
at least the shift. it be cool to last the week.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
synthetic
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.)
yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
yes
SPECIAL REQUESTS/COMMENTS
I guess my biggest question is how thin are lasers and how much do you really have to baby them. I have been looking at the gesshin ginga white #2 240mm on JKI, but idk if it be too fragile. so I am writing here to get some more info on these types of knives and perhaps recommendations of other makers, I have to gesshin knifes already a, #2 petty and stainless nakiri both from the uraku line both of which I am vary pleased with, I guess you can say i loyalty to the gesshin brand. :wink: