applepieforbreakfast
Senior Member
LOCATION
Do you primarily intend to use this knife at home or a professional environment?
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)?
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
If you've got any questions or need further clarification, just ask.
Thanks in advance!
- USA
- Gyuto or K-Tip Gyuto or Bunka
- Right
- Japanese
- 210mm to 240mm
- No.
- I'd like to keep it closer to $150, but could probably go to $175-$200 if there was something substantially better at that price point.
Do you primarily intend to use this knife at home or a professional environment?
- Home
- Chiffonading basil, mincing garlic, shallots, dicing onions, carrots, sweet potatoes, trimming raw meat, carving cooked meats. I'm looking for a knife that I can chop without accordioning, while still having a tip to get under silverskin. Basically, a nakiri with another inch or two that transitions into a tip.
- Not really replacing but I've got several knives from Tojiro's DP line. Gyuto 210mm and 270mm, Nakiri. Mostly I'm just looking to move to a carbon Wa handled knife.
- Pinch
- Mostly chop, some push/pull. Very little rocking.
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)?
- Aesthetics are not important to me. The most important part is the blade geometry, heat treat, etc.
- I'd like a lighter knife.
- Better food release, easier to sharpen. I'd prefer it to not wedge too terribly.
- I'd be fine with touching it up once a week on a fine stone or a diamond strop. Maybe once a month for a completely fresh edge.
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
- Usually end grain maple, sometimes plastic
- Yes
- I'd like this to be my do everything travel knife for when I go to a friend's house, Thanksgiving at my parent's, etc. Everything I need to prepare a complete meal, backed up by a cheap 105mm 50/50 deba/tall petty for the rougher things.
If you've got any questions or need further clarification, just ask.
Thanks in advance!