12inchpetty
Member
- Joined
- Apr 7, 2015
- Messages
- 7
- Reaction score
- 0
LOCATION
What country are you in?
England
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?
Left handed
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)?
Preferably 240 but 210 would be okay if a 240 is out of my budget
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$300
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.)
Slicing meat and vegetables, it does not need to be a tough knife
What knife, if any, are you replacing?
None
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
pinch grip, sometimes with my index finger running down the spine.
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.)
Push cutting if the knife is thin enough
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.)
A more french style profile would be ideal but im not that fussy.
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)?
A nice hamon is a must, other than that I'm not picky, a crappy handle is fine, I can replace it no problem.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
A rounded choil or spine would be nice, but not critical as I can fix this myself.
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 prefer thinner knives but a nice japanese style convex geometry is priority. I'm not looking for a knife that's crazy thin and almost flat ground as a result.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Yes please, something in the mid 60s rc would be nice.
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
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
Thanks!
What country are you in?
England
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?
Left handed
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)?
Preferably 240 but 210 would be okay if a 240 is out of my budget
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$300
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.)
Slicing meat and vegetables, it does not need to be a tough knife
What knife, if any, are you replacing?
None
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
pinch grip, sometimes with my index finger running down the spine.
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.)
Push cutting if the knife is thin enough
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.)
A more french style profile would be ideal but im not that fussy.
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)?
A nice hamon is a must, other than that I'm not picky, a crappy handle is fine, I can replace it no problem.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
A rounded choil or spine would be nice, but not critical as I can fix this myself.
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 prefer thinner knives but a nice japanese style convex geometry is priority. I'm not looking for a knife that's crazy thin and almost flat ground as a result.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Yes please, something in the mid 60s rc would be nice.
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
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
Thanks!