Hey, I just read through 30 or 40 pages of backlogged threads here and didn't really see someone in exactly my situation so figured the best thing to do was post a thread looking for help
LOCATION
What country are you in?
Canada
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
210 - 240 mm Gyuto for general purpose use
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I think I prefer Western handle? I've never used a Japanese handle and I would think I could adapt to one fine, but I usually like the look of Western handled knives better
What length of knife (blade) are you interested in (in inches or millimeters)?
210-240mm
Do you require a stainless knife? (Yes or no)
I don't require one, but I suspect I may prefer one based on other criteria
What is your absolute maximum budget for your knife?
Looking to spend $150-$300 CAD or so, and willing to spend money above and beyond that on sharpening gear etc.
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.)
Pretty much anything that I won't use a paring knife, boning knife, or meat cleaver on (i.e. the other knives I already own)
What knife, if any, are you replacing?
Some cheap generic thing
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'd like good edge retention and (relatively) low maintenance. I take good care of things and am a bit of a neat freak, but at the same time I don't want something that requires excessive babying or constant sharpening etc. Lowish reactivity would be nice.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End Grain and Synthetic
Do you sharpen your own knives? (Yes or no.)
Not right now
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
For whatever reason, the Misono UX10 really appeals to me aesthetically / from a profile POV, but I get the impression from reading lots of threads that it's not particularly good from a price to performance perspective anymore (despite being a good knife). Wondering about similar knives that represent a better value and/or better meet my criteria (especially stuff that's easily available in Canada).
Thanks!
LOCATION
What country are you in?
Canada
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
210 - 240 mm Gyuto for general purpose use
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I think I prefer Western handle? I've never used a Japanese handle and I would think I could adapt to one fine, but I usually like the look of Western handled knives better
What length of knife (blade) are you interested in (in inches or millimeters)?
210-240mm
Do you require a stainless knife? (Yes or no)
I don't require one, but I suspect I may prefer one based on other criteria
What is your absolute maximum budget for your knife?
Looking to spend $150-$300 CAD or so, and willing to spend money above and beyond that on sharpening gear etc.
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.)
Pretty much anything that I won't use a paring knife, boning knife, or meat cleaver on (i.e. the other knives I already own)
What knife, if any, are you replacing?
Some cheap generic thing
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'd like good edge retention and (relatively) low maintenance. I take good care of things and am a bit of a neat freak, but at the same time I don't want something that requires excessive babying or constant sharpening etc. Lowish reactivity would be nice.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End Grain and Synthetic
Do you sharpen your own knives? (Yes or no.)
Not right now
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
For whatever reason, the Misono UX10 really appeals to me aesthetically / from a profile POV, but I get the impression from reading lots of threads that it's not particularly good from a price to performance perspective anymore (despite being a good knife). Wondering about similar knives that represent a better value and/or better meet my criteria (especially stuff that's easily available in Canada).
Thanks!
