sac36555
Well-Known Member
- Joined
- May 8, 2017
- Messages
- 288
- Reaction score
- 12
I'm looking for a new chef's knife and was currently looking at:
Yaxell Dragon 8" Chef's knife ($100)
Mac Professional 8" Chef's knife ($160)
Kramer by Zwilling 8" Stainless Steel Chef's knife ($160)
Shun Premier 8" Chef's knife ($190)
Even though I have these down, I'm also open to other options. Here is the Questionaire below for you guys to check out. Thanks!!!!
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)? Chef's knife/Gyuto hybrid
Are you right or left handed? Left handed, but I want a knife with a 50/50 grind, because my wife is right handed and will also be using the knife.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? I'm used to more of a western style handle, but I'm open.
What length of knife (blade) are you interested in (in inches or millimeters)? 210mm, but again, I'm open to something similar in size.
Do you require a stainless knife? (Yes or no) Yes, this is a must. I'm looking for something with low maintenance. My wife isn't the best at cleaning the knives right away and will leave them wet sometimes as well.
What is your absolute maximum budget for your knife? $200 USD
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.) All of the above, minus filleting fish. I'm looking for a good all around knife.
What knife, if any, are you replacing? Tojiro DP. I like the lighter weight of the Tojiro than traditional German knives and this thinner blade profile.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Mainly hammer grip, but I've starting learning to use the pinch grip as well.
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-Cut, Rock, and chop
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'm looking for a step up from this blade in terms of fit and finish (Tojiro is plain). I'm also looking for a knife that has more of a rounded belly than a traditional Gyuto, because I want the ability to rock cut and also looking for knife that has a taller edge profile as well.
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)? I'm open to all pattern. I prefer not to have a wood handle, as they aren't as durable. My wife has a tendency to leave the knives wet and I don't want my $100-200 knife's handle to swell or split. I'm open to laminate, G10, Micarta, and anything else that is durable.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I like the lighter weight and balance of the Tojiro compared to the Henckels I grew up with. They always felt blade heavy and put a strain on my wrist.
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'd like to be able to use it right out of the box. I'm looking for a smoother rock chopper, a push cutter, that's durable and has great edge retention.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? As long as possible. The Tojiro was recommended to me by this forum as a great "first Japanese knife" and I would have to agree. It's simple, inexpensive, low maintenance, but now I want something nicer and that better fits my cutting style. I also realized with the Tojiro, that if I want a nicer knife, I will have to start sharpening them myself. I would be ok with something like sharpening once a month and stropping in between as needed.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Wood
Do you sharpen your own knives? (Yes or no.) Will be. I realized that with the higher quality knives and 60+ rockwell ratings you need to learn how to sharpen on whetstones.
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
Yaxell Dragon 8" Chef's knife ($100)
Mac Professional 8" Chef's knife ($160)
Kramer by Zwilling 8" Stainless Steel Chef's knife ($160)
Shun Premier 8" Chef's knife ($190)
Even though I have these down, I'm also open to other options. Here is the Questionaire below for you guys to check out. Thanks!!!!
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)? Chef's knife/Gyuto hybrid
Are you right or left handed? Left handed, but I want a knife with a 50/50 grind, because my wife is right handed and will also be using the knife.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? I'm used to more of a western style handle, but I'm open.
What length of knife (blade) are you interested in (in inches or millimeters)? 210mm, but again, I'm open to something similar in size.
Do you require a stainless knife? (Yes or no) Yes, this is a must. I'm looking for something with low maintenance. My wife isn't the best at cleaning the knives right away and will leave them wet sometimes as well.
What is your absolute maximum budget for your knife? $200 USD
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.) All of the above, minus filleting fish. I'm looking for a good all around knife.
What knife, if any, are you replacing? Tojiro DP. I like the lighter weight of the Tojiro than traditional German knives and this thinner blade profile.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Mainly hammer grip, but I've starting learning to use the pinch grip as well.
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-Cut, Rock, and chop
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'm looking for a step up from this blade in terms of fit and finish (Tojiro is plain). I'm also looking for a knife that has more of a rounded belly than a traditional Gyuto, because I want the ability to rock cut and also looking for knife that has a taller edge profile as well.
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)? I'm open to all pattern. I prefer not to have a wood handle, as they aren't as durable. My wife has a tendency to leave the knives wet and I don't want my $100-200 knife's handle to swell or split. I'm open to laminate, G10, Micarta, and anything else that is durable.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I like the lighter weight and balance of the Tojiro compared to the Henckels I grew up with. They always felt blade heavy and put a strain on my wrist.
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'd like to be able to use it right out of the box. I'm looking for a smoother rock chopper, a push cutter, that's durable and has great edge retention.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? As long as possible. The Tojiro was recommended to me by this forum as a great "first Japanese knife" and I would have to agree. It's simple, inexpensive, low maintenance, but now I want something nicer and that better fits my cutting style. I also realized with the Tojiro, that if I want a nicer knife, I will have to start sharpening them myself. I would be ok with something like sharpening once a month and stropping in between as needed.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Wood
Do you sharpen your own knives? (Yes or no.) Will be. I realized that with the higher quality knives and 60+ rockwell ratings you need to learn how to sharpen on whetstones.
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