Hi everybody. Thanks for the warm welcome in the intro section.
Its funny, for work I train people in retail to simplify messaging so as to not overwhelm potential customers yet when I want to buy something I have a small habit of overthinking things....
LOCATION
What country are you in?
Melbourne Australia
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
240 gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I lean towards Wa but am intrigued by a slimmer TF style Yo handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
I think I want a true 240mm
Do you require a stainless knife? (Yes or no)
I am leaning stainless but not married to the idea. Definitely SS clad.
I am keen to try a Ginsan knife.
What is your absolute maximum budget for your knife?
$400 Australian
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 around chef knife. I expect to use this knife around 80 percent of the time. I have a Chinese cleaver for rough work and and some older German knives for work around bones. For detailed work I have a 210 laserish gyuto.
What knife, if any, are you replacing?
Not replacing anything. Complimenting a 210 laserish gyuto and 165 Nakiri. 6 inch z Kramer
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
pinch.
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.)
Slice cut mostly occasional rock chopping.
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 think I want something that is on the heavier side and relatively thin behind the edge not too delicate.
Not too flat of profile.
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)?
Function over fashion
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Good fit and finish is a nice plus but cutting ability is key.
Eased spine and choil should be a given.
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 want is to able to take a very keen edge. I definitely like a fine tip for detail work.
With my limited skills and set up I find I can get white 2 way sharper than blue super.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Home use so I will not blunt them quickly. I usual sharpen monthly with a occasional touch up on a 3000 stone.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain.
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.)
always trying to learn more.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I currently have Naniwa pro 220 and 1000/3000 combo and an old leather belt to strop. Open to suggestions.
SPECIAL REQUESTS/COMMENTS
Given the COVID world I would prefer to purchase domestically. The two main local players are Knives and Stones and Chefs Armoury. Happy to look at other options. Haven’t shopped there yet but am keen to try K&S
I have a Mono Z Kramer in Aebl and like the feel cutting and on the stones. I really like the sound of Ginsan. Is there a good reason to lean towards one or the other? Are any of your powder steel knives fun to sharpen?
As to options, Tanaka seems to be the obvious choice. Is there something else I should look at?
To through a spanner in the works, what about local maker? Happy for responses in pms if makers do not want their pricing publicbut what can expect to pay for a Kip 240?
Thanks in advance for any advise.
Its funny, for work I train people in retail to simplify messaging so as to not overwhelm potential customers yet when I want to buy something I have a small habit of overthinking things....
LOCATION
What country are you in?
Melbourne Australia
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
240 gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I lean towards Wa but am intrigued by a slimmer TF style Yo handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
I think I want a true 240mm
Do you require a stainless knife? (Yes or no)
I am leaning stainless but not married to the idea. Definitely SS clad.
I am keen to try a Ginsan knife.
What is your absolute maximum budget for your knife?
$400 Australian
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 around chef knife. I expect to use this knife around 80 percent of the time. I have a Chinese cleaver for rough work and and some older German knives for work around bones. For detailed work I have a 210 laserish gyuto.
What knife, if any, are you replacing?
Not replacing anything. Complimenting a 210 laserish gyuto and 165 Nakiri. 6 inch z Kramer
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
pinch.
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.)
Slice cut mostly occasional rock chopping.
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 think I want something that is on the heavier side and relatively thin behind the edge not too delicate.
Not too flat of profile.
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)?
Function over fashion
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Good fit and finish is a nice plus but cutting ability is key.
Eased spine and choil should be a given.
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 want is to able to take a very keen edge. I definitely like a fine tip for detail work.
With my limited skills and set up I find I can get white 2 way sharper than blue super.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Home use so I will not blunt them quickly. I usual sharpen monthly with a occasional touch up on a 3000 stone.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain.
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.)
always trying to learn more.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I currently have Naniwa pro 220 and 1000/3000 combo and an old leather belt to strop. Open to suggestions.
SPECIAL REQUESTS/COMMENTS
Given the COVID world I would prefer to purchase domestically. The two main local players are Knives and Stones and Chefs Armoury. Happy to look at other options. Haven’t shopped there yet but am keen to try K&S
I have a Mono Z Kramer in Aebl and like the feel cutting and on the stones. I really like the sound of Ginsan. Is there a good reason to lean towards one or the other? Are any of your powder steel knives fun to sharpen?
As to options, Tanaka seems to be the obvious choice. Is there something else I should look at?
To through a spanner in the works, what about local maker? Happy for responses in pms if makers do not want their pricing publicbut what can expect to pay for a Kip 240?
Thanks in advance for any advise.