LOCATION
What country are you in? UK
KNIFE TYPE
What type of knife are you interested in (e.g., chefs 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? Either
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? $500
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.) Veggies - I like cabbage, peppers, leeks, salad, stir fry's and poultry
What knife, if any, are you replacing? This knife is enlarging the quiver, and and hoping it will be THE one (how many times do we see this)
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) pinch mainly
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.) Chopping, push slicing, rocking
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.) I Guess what I'm looking for is an improved version of the Tojiro Shirogami. I like almost everything about it
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)? Rustic looking, maybe hammered, KU, stone pebbled or least in priority Damascus
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Looking for a medium weight knife with possible rounded spine/choil
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Not important as I keep sharp whenever needed
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) End Grain
Do you sharpen your own knives? (Yes or no.) Yes - stones, strop etc
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.) No
SPECIAL REQUESTS/COMMENTS
Looking for a decent blade height (50 - even 53 or more) for knuckle and finger board clearance and would like a rustic looker
I have been looking at the Masakage Koishi (which is something I like the look of) but the thin-ness and light weight is something I may not like (I have the Konosuke HD for this duty)
Here's a couple of others I have looked at
KOCHI 240MM KUROUCHI STAINLESS
Teruyasu Fujiwara
Cheers Guys, over to you
What country are you in? UK
KNIFE TYPE
What type of knife are you interested in (e.g., chefs 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? Either
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? $500
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.) Veggies - I like cabbage, peppers, leeks, salad, stir fry's and poultry
What knife, if any, are you replacing? This knife is enlarging the quiver, and and hoping it will be THE one (how many times do we see this)
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) pinch mainly
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.) Chopping, push slicing, rocking
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.) I Guess what I'm looking for is an improved version of the Tojiro Shirogami. I like almost everything about it
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)? Rustic looking, maybe hammered, KU, stone pebbled or least in priority Damascus
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Looking for a medium weight knife with possible rounded spine/choil
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Not important as I keep sharp whenever needed
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) End Grain
Do you sharpen your own knives? (Yes or no.) Yes - stones, strop etc
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.) No
SPECIAL REQUESTS/COMMENTS
Looking for a decent blade height (50 - even 53 or more) for knuckle and finger board clearance and would like a rustic looker
I have been looking at the Masakage Koishi (which is something I like the look of) but the thin-ness and light weight is something I may not like (I have the Konosuke HD for this duty)
Here's a couple of others I have looked at
KOCHI 240MM KUROUCHI STAINLESS
Teruyasu Fujiwara
Cheers Guys, over to you