I'm interested in getting a 210 petty/suji for in hand and board work. I have a few 240 gyutos I like for different purposes (yoshikane skd, munetoshi, gengetsu) but none of them are great at cutting in the air (in hand). I always feel like I'm about to cut my index finger and thumb because they're a little too tall, a little too long to work comfortably over the sink, or a little too heavy.
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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)? Slicer/Petty
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)? 210 +/- 15
Do you require a stainless knife? (Yes or no) Strongly prefer stainless
What is your absolute maximum budget for your knife? 300 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.)
Cutting in hand (in the air) for fruits, peeling onions, slicing vegetables, slicing cooked meats.
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, hammer. When in the air, I like using my index finger and thumb to push or hold or manipulate things.
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.) I want to use this for mostly pull cutting and cutting in the air. For gyutos, I usually push and pull cut with some 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.)
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)? Stain resistance (stainless clad) is preferred.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? 80-150 g. I would like a thicker spine so its easier to grip
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 like food release, but I hate wedging. No reactivity.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? At least as good as kaeru white#2?
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.) Yes
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.) I am happy with my shapton 2000.
SPECIAL REQUESTS/COMMENTS
I don't want any flex in the knife. I prefer stainless. The height should be less than 40mm, preferably around 30-35mm.
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I've come across a few options but would love more suggestions:
1) Wakui 210 Petty (A little thin? Uncomfortable?)
2) Munetoshi Kurouchi 210mm Wa Slicer (Not stainless, kurouchi finish is a little rough for a paring knife)
3) Heiji 210 Semi-Stainless (Wedges? Also out of stock and at the high end of my budget)
4) Ginga 210 Stainless (Thin. Flexible?)
I'd like to buy through BST but will probably buy retail in the next 3-4 months.
Thanks
rmrf
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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)? Slicer/Petty
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)? 210 +/- 15
Do you require a stainless knife? (Yes or no) Strongly prefer stainless
What is your absolute maximum budget for your knife? 300 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.)
Cutting in hand (in the air) for fruits, peeling onions, slicing vegetables, slicing cooked meats.
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, hammer. When in the air, I like using my index finger and thumb to push or hold or manipulate things.
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.) I want to use this for mostly pull cutting and cutting in the air. For gyutos, I usually push and pull cut with some 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.)
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)? Stain resistance (stainless clad) is preferred.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? 80-150 g. I would like a thicker spine so its easier to grip
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 like food release, but I hate wedging. No reactivity.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? At least as good as kaeru white#2?
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.) Yes
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.) I am happy with my shapton 2000.
SPECIAL REQUESTS/COMMENTS
I don't want any flex in the knife. I prefer stainless. The height should be less than 40mm, preferably around 30-35mm.
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I've come across a few options but would love more suggestions:
1) Wakui 210 Petty (A little thin? Uncomfortable?)
2) Munetoshi Kurouchi 210mm Wa Slicer (Not stainless, kurouchi finish is a little rough for a paring knife)
3) Heiji 210 Semi-Stainless (Wedges? Also out of stock and at the high end of my budget)
4) Ginga 210 Stainless (Thin. Flexible?)
I'd like to buy through BST but will probably buy retail in the next 3-4 months.
Thanks
rmrf
