LOCATION
What country are you in?
US
KNIFE TYPE
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 or Gyuto
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western handle
What length of knife (blade) are you interested in (in inches or millimeters)?
210mm
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
250 USD, would rather be around 100-150 USD though
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.)?
Slicing/chopping/mincing veggies and slicing/trimming meats for daily prep
What knife, if any, are you replacing?
210mm Tojiro DP Gyuto is my daily driver
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip
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.)
Rocking, Push cut, Slicing
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)?
Definitely want a pretty knife, I like both a hammered and layered finish, and overall aesthetics are very important, as is scratch resistance and stain resistance
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Want to avoid any sharp edges rubbing when doing pinch grip. I have medium-small hands.
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)?
Out of the box sharpness and ease of care are very important, less effort required the better.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I'd like to get a cutting edge on the shallow side, but allowing for that, the longer the better
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
yes (poly)
Do you sharpen your own knives? (Yes or no.)
yes, use stones with jigs
TL;DR - I want a very pretty knife that doesn't suck too much and requires minimal care, something like the Shun premier line but perhaps there is a better option.
What country are you in?
US
KNIFE TYPE
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 or Gyuto
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western handle
What length of knife (blade) are you interested in (in inches or millimeters)?
210mm
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
250 USD, would rather be around 100-150 USD though
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.)?
Slicing/chopping/mincing veggies and slicing/trimming meats for daily prep
What knife, if any, are you replacing?
210mm Tojiro DP Gyuto is my daily driver
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip
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.)
Rocking, Push cut, Slicing
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)?
Definitely want a pretty knife, I like both a hammered and layered finish, and overall aesthetics are very important, as is scratch resistance and stain resistance
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Want to avoid any sharp edges rubbing when doing pinch grip. I have medium-small hands.
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)?
Out of the box sharpness and ease of care are very important, less effort required the better.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I'd like to get a cutting edge on the shallow side, but allowing for that, the longer the better
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
yes (poly)
Do you sharpen your own knives? (Yes or no.)
yes, use stones with jigs
TL;DR - I want a very pretty knife that doesn't suck too much and requires minimal care, something like the Shun premier line but perhaps there is a better option.
