cheflivengood
Senior Member
- Joined
- Nov 28, 2013
- Messages
- 1,253
- Reaction score
- 87
LOCATION
What country are you in?
USA
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?
JAPANESE
What length of knife (blade) are you interested in (in inches or millimeters)?
270-300
Do you require a stainless knife? (Yes or no)
NO
What is your absolute maximum budget for your knife?
NONE
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
PRO
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.)
No Bones, but cant be afraid to do heavy work
What knife, if any, are you replacing?
not replacing, but my favorite styles are takeda/moritaka (I seem to have only bought one in a millions)
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
ALL
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.)
ALL
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.)
Thinner but not lazzer, 2.5-3 at heel max, perfect grinds, perfect heat treatment, can be considered a show piece, handles of dark wood with matching saya but don't have to be too fancy. Can be clad or honyaki, any steel, any finish. I like a good amount of belly, 58mm minimum. Rounded spin and choil.
KNIFE MAINTENANCE
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
SPECIAL REQUESTS/COMMENTS
Willing to do custom order, I prefer japanese smiths, no offence to american smiths, I just like helping to preserve japanese smith culture. Or if you could pull Murray Carter out of customs retirement that would be great...
What country are you in?
USA
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?
JAPANESE
What length of knife (blade) are you interested in (in inches or millimeters)?
270-300
Do you require a stainless knife? (Yes or no)
NO
What is your absolute maximum budget for your knife?
NONE
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
PRO
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.)
No Bones, but cant be afraid to do heavy work
What knife, if any, are you replacing?
not replacing, but my favorite styles are takeda/moritaka (I seem to have only bought one in a millions)
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
ALL
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.)
ALL
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.)
Thinner but not lazzer, 2.5-3 at heel max, perfect grinds, perfect heat treatment, can be considered a show piece, handles of dark wood with matching saya but don't have to be too fancy. Can be clad or honyaki, any steel, any finish. I like a good amount of belly, 58mm minimum. Rounded spin and choil.
KNIFE MAINTENANCE
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
SPECIAL REQUESTS/COMMENTS
Willing to do custom order, I prefer japanese smiths, no offence to american smiths, I just like helping to preserve japanese smith culture. Or if you could pull Murray Carter out of customs retirement that would be great...